Onion medley potato salad (serves 6 as side dish)
Boil 1.5 kilos of new potatoes until tender
In a saucepan, combine red, Spanish, and yellow onion thinly sliced with 500 grams of pancetta chunks. Over medium heat, sauté with olive oil for 7 minutes, then add generous dose of balsamic vinegar and reduce heat. Cool until onions are gently caramelized.
Drain potatoes and combine in large dish. Garnish with a handful of feta cheese, chives, and lemon zest. Salt and pepper to taste, and enjoy!
This recipe is perfect for summer bbq season, and can be easily made ahead.