Spud Salad: Caramelized Onion Parsley Potato Salad Recipe

Ingredients

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.)

Directions

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.

Source: The Hungry Buddha