Spud Salad: Caramelized Onion Parsley Potato Salad

Spud Salad:  Caramelized Onion Parsley Potato Salad

Here’s a quicky for your Thursday.

Potato salad.


I mean, it’s like, a summer staple. I haven’t been one to each much potato salad in my day, but I do know that I prefer it German style- a bit on the drier side, no mayo. Perfect for sitting out a little bit at a picnic.

I actually meant to make this as a side for the Chicken Kiev (though, in retrospect, I guess it doesn’t really go all that well), but when I got home I realized I didn’t have any onions. WHAT?!  Having no onions in my kitchen is like not having eggs. Or milk. Or peanut butter.

Turns out I used up the last when I made some impromptu tacos. As such, the potato salad had to wait until today, and thank you, Meatball for supplying the onions.*

While I can’t say this has roots in any one specific Eastern European country, I will say that it uses its flavors. Eastern Europeans…we love potatoes. And pork fat.** And parsley. I swear, parsley in everything.  So I figured I’d combine those things with the golden glow and sweet taste of caramelized onions for this tasty side dish.

IMG_3183 IMG_3185 IMG_3187

Tasty indeed.

It would have been even better if I had added the fresh dill I also forgot to buy. Funny how I forgot the onions and the dill, yet remember to buy coconut milk in case I wanted to make ice cream (which I did. Which I’m also eating right now. Anyway…) So, for more, I’d say add 1 TB fresh dill to the mix.  May be eaten hot or cold.

Barbecue this weekend? You should make this. You’re welcome.


*Clarification: my friend is named Meatball not because she looks like one, but because she really, really likes them*

**Why bacon fat?  I have a random jar sitting on my counter and it sounded like it’d work well. However, you can use any fat you like.**

Caramelized Onion Parsley Potato Salad
Serves 2
Non-dairy, clean eating potato salad
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  1. 6 small red skin potatoes
  2. 2 small white onions (or 1 medium onion), sliced into thin half-moons
  3. ¼ cup flat-leaf parsley, chopped
  4. 1 TB fresh dill, chopped
  5. Salt and pepper to taste
  6. ½ TB bacon fat (or olive oil, or butter. Any fat you choose.)
  1. Chop each potato into quarters so they are roughly the same size. Add to a pot of salted water and set to boil until the potatoes are fork tender, but not falling apart.
  2. While the potatoes are doing their thing, heat a large saute pan over medium heat with the bacon fat. Add the onions and let them cook to a lovely golden color, about 15 minutes, stirring occasionally. If they start to get crispy, reduce the heat a bit.
  3. Once the onions are done, add the cooked potatoes to the pan to let them loose their liquid and brown a bit, about 10 minutes. Add the parsley and season to taste with salt and pepper.
The Hungary Buddha Eats the World http://thehungarybuddha.com/

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