Caramelized Onion Potato Salad

Here’s a quicky for your Thursday.

Caramelized Onion 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, E 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.

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.

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.