“Don’t freak out if you don’t have celery for your potato salad.”
That’s what I learned last week when I was in the mood to make potato salad, and my celery was rotten.
Damn that farmer’s market. We stop there this time of year before I hit the grocery store, and I noticed the celery looked weird. The nice lady went in the back and got me a fresh cold one, and it looked okay until I got it home.
So, what is a Polish redheaded girl in Michigan to do?
I made up Caramelized Onion Potato Salad, that’s what.
My Vidalia onion was sitting there all pretty & perky…I figured it would be tasty, and it was.
I added what ham I had left over and that was great, too.
Bacon would be even better, but you all know my husband can not eat bacon.
4-5 potatoes boiled in salted water with skin on until done (I like my potatoes done well for potato salad)
1 large Vidalia onion chopped in small squares (or any onion)
3/4 cup chopped ham in small squares (I used deli style)
1 tablespoon olive oil
1 cup light Hellman's mayo (I can't tell a difference)
1 tablespoon white vinegar
1 1/2 tablespoons chopped fresh parsley
S & P to taste
3 hardboiled eggs chopped (optional)
Wash potatoes well, and cut up into bite size chunks leaving skin on. Boil in salted water until done well (my step father-in-law taught me that it's okay if the potatoes get a little mushy-we don't want hard potatoes and it makes it more authentic).
While potatoes are cooking, chop up your onion and ham. Sauté both in olive oil on medium heat until both caramelize. This means browning them so the sugars are released. Set this aside.
When potatoes are done, drain well, and put back in pot to let cool. Add onion and ham mixture, and remaining ingredients until blended nicely.
You may need to adjust the mayo to your preference.