Here’s a quicky for your Thursday.
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.
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.**
- 6 small red skin potatoes
- 2 small white onions (or 1 medium onion), sliced into thin half-moons
- ¼ cup flat-leaf parsley, chopped
- 1 TB fresh dill, chopped
- Salt and pepper to taste
- ½ TB bacon fat (or olive oil, or butter. Any fat you choose.)
- 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.
- 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.
- 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.