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Prep Time
10 mins
Total Time
30 mins
Serves
Serves 8

Ingredients

2.2 lbs
mini red potatoes, sliced in half
1 kg
1 tbsp
olive oil
15 mL
1/2 cup
sliced red onion
125 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
balsamic vinegar
45 mL
2 tbsp
chopped fresh dill
30 mL

Method

Step 1
Place potatoes in a large saucepan and cover with cold salted water. Boil for 10 to 12 min. or until fork tender. Meanwhile, in a large high-sided skillet, heat oil on medium heat. Add onions and sauté for 10 to 12 min. or until they begin to turn golden brown (caramelize).
Step 2
Drain potatoes thoroughly and add to skillet. Season with salt and pepper, drizzle with balsamic vinegar and toss gently over low heat until just combined. Serve garnished with fresh dill.

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Nutritional Facts Per Serving

Calories:
110
Fat:
2 g
Carbs:
22 g
Fibre:
3 g
Protein:
2 g
Sodium:
80 mg
Potassium:
10