Chef Todd Fisher

Roasted Cipolline Onion and Purple Potato Salad

Name: Roasted Cipolline Onion and Purple Potato Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 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

Rated 5.0 stars by 1 users

Servings

4 - 6 servings

Prep Time

25 minutes

Cook Time

30 minutes

Author:

Chef Todd Fisher

Image of Roasted Cipolline Onion and Purple Potato Salad

Ingredients

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

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Directions

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.

Optional

Garnish each serving with a small amount of caviar.

Roasted Cipolline Onion and Purple Potato Salad