Potato Salad with Caramelised Onion
Cook: Nigel Bartlett
2kg potatoes (Desiree or pontiac, not coliban. Coliban potatoes, the
ordinary, white skinned potatoes, lose their firmness when cooked, and
you can easily end up with potato mush instead of potato salad. Desiree
potatoes, with pink skins, hold their shape much better, particularly if they
are not peeled.)
1) Finely slice the red onions. Add them with some butter to a frypan, and fry them over a low flame for at least 45-50 minutes. The aim is to remove the water from the onions and allow the sugars to slowly turn to caramel, rather than to charcoal. The onions should eventually go soft and should turn golden-brown. If they begin to go black or hard, then the flame is too high.
2) Depending on your preference, you can either peel the potatoes or leave the skins on (I find that a better texture results from leaving the skins on). Cube the potatoes and boil/steam/microwave them until just tender. To get the best results, the potato cubes should be consistently sized, and should be checked at regular intervals. If microwaving the potatoes, they should be stirred regularly, to ensure that they are cooked evenly. Allow approximately 15 minutes. If it takes longer, this is not a problem, but everything else needs to be ready by the time that the potatoes are cooked.
3) If adding bacon to the salad, remove all excess fat, finely slice and fry the bacon for 5 minutes.
4) Make the sauce by combining the sour cream, mayonnaise, lime juice, garlic and mustard. Mix well.
5) Combine the bacon, onion and potatoes. Add finely chopped chives. The sauce should ideally be poured over the salad while the potatoes are still warm, as they absorb the flavour better. Similarly, it is preferable that the sauce not be made immediately before being added to the salad, and that it be allowed to warm up to room temperature before being poured over. The salad can be served immediately, or can be covered, allowed to stand, and served cold.