Mini Potatoes with Caramelized Red Onions & Balsamic Vinegar
mini red potatoes, sliced in half
sliced red onion
each salt and pepper
chopped fresh dill
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).
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More