It’s Vidalia onion season time! What a great use of this tasty onion in this Italian potato salad recipe from my memory of mom’s meals. Importantly, for best results this should chill at least six hours prior to serving. Bonus: Use leftovers the next day for breakfast by frying them in your buttered pan for hash browns with your breakfast eggs! Let us know what you think!
- 6 large Potatoes, washed and optionally peeled (I leave skins on, easy and nutritious)
- ½ Cup Extra Virgin Olive Oil
- 1 Fat Teaspoon Salt
- 1 Vidalia Onion (or sweet onion), cut in half, slice very thin, then separate pieces
- 2 Tablespoons Lemon Juice
- Cube then boil potatoes until firm but not raw (doesn’t take long, keep an eye on them).
- Drain and cool potatoes in a colander (for immediate cooling place the colander in a clean sink and use the faucet sprayer, spraying cold water while very gently hand-folding potato pieces).
- Transfer cooled potatoes into a large mixing bowl (big enough to mix with hands). Better yet, for easy cleanup and a final mix before serving: prepare recipe in a large storage bowl that has a lid. This allows for a one-bowl prep, chill, storage, and final mix creation. See last bullet below.
- Distribute olive oil over potatoes.
- Distribute salt.
- Add onion pieces.
- Add lemon juice.
- Using (clean) hands, fold the mixture gently so potatoes don’t break up.
- Cover and chill in refrigerator. I like to prepare the salad in a sealed storage bowl large enough so that when I remove it from the refrigerator before serving I will give the container a gentle roll, or turnover, on the counter for a final distribution of the wonderful chilled ingredients. (It is important to chill this in the refrigerator hours before serving.)
Serve and Enjoy!