Roasted Cipollini Onion and Purple Potato Salad
By Chef Todd Fisher


1 bag Cipolline Onions
1 package Purple Potatoes
1 package Yukon Gold Potatoes
2 stalks Organic Celery diced
1 bunch Organic Parsley chopped
1 tablespoon Thyme (fresh) chopped
1 bulb Fennel - (fresh) diced
1 tablespoon Olive Oil
1/2 cup Mayonnaise
2 tablespoons Whole Grain Mustard
1/4 cup Red Wine Vinegar
1 tablespoon Sugar
Salt and Fresh Ground Black Pepper


Toss cipolline onions in 1 Tbsp. olive oil and roast in a baking dish covered for 15 minutes. Remove from oven and cool.

While onions are roasting, boil potatoes whole, until tender (knife should insert easily).

Cool potatoes in an ice bath. Once onions are cool, take each onion and it should easily pop out of the skin; the onion will be tender, but not soft.

Cut the onions in half and quarter the potatoes.

In a mixing bowl, mix all the other ingredients and adjust seasoning with salt & fresh cracked black pepper.

Gently mix in potatoes and cipolline onions.

Serve very cold as an appetizer or salad.


Garnish each serving with a small amount of caviar.