Recipe courtesy of Katie Lee Biegel
Caramelized Onion, Roasted Potato and Cauliflower Salad
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- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 616 mg
I am obsessed with this salad – OBSESSED! Think caramelized onion dip with potato chips but as a salad. The caramelized onions add just the right element of sweetness and the sour cream gives a little tang to the creamy mayo. I like roasting the vegetables vs the usual boiling of potatoes because it gives more flavor and texture.
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 616 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the potatoes and cauliflower with 2 tablespoons of the olive oil. Season generously with kosher salt and pepper. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
- Add the remaining 1 tablespoon olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. Reduce the heat to medium and add 2 tablespoons of water. Cook until the water evaporates. Add 2 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
- Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a medium bowl. Season with kosher salt and pepper and more garlic salt, if desired. Stir in the onions. Add the potatoes, cauliflower and scallions. Toss to coat and garnish with additional scallions. Refrigerate until serving time.
