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A2a3a5e3 48bf 4226 89e7 3c2cf3cf29ab  2016 06 27 06 56 54
Ian Kenny
Ian Kenny

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.