Roasted potato and caramelized onion salad - Everything Anna
A simple and delicious way to enjoy baby potatoes.
Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings

Ingredients

  • 1 pound baby potatoes, washed
  • 1 pound cipollini or small white onions, peeled
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup extra virgin olive oil

  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped fresh mint

Preparation

Preheat oven to 350° F. Toss potatoes and onions with olive oil in medium bowl. Place on parchment-lined baking sheet. Season with salt and pepper and roast 25 to 30 minutes or until soft and golden. In medium bowl, combine extra virgin olive oil, vinegar, garlic and Dijon. Add potatoes and onions. Toss well and sprinkle with mint. 

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