This is an amazing potato salad for an outing since there isn’t mayo any in it and it is best at room temperature.
The flavors blend for a wonderful taste that everyone will enjoy, and the caramelized onions take it over the top.
1 ¼ lbs. red skinned potatoes
2 ribs celery, sliced lengthwise, then into small pieces
1 small red onion, chopped small
2 green onions, sliced thin
1 Tbl. canola or olive oil, your preference (add 1-2 Tbl. more IF it is too dry)
3 Tbl, rice wine vinegar
1/8 tsp. celery salt
1/4 tsp. Montreal Steak Seasoning
1 Tbl. oil
1/4 tsp. sugar
Place potatoes in a medium saucepan and cover with water.Bring to a boil; simmer until tender enough to be able to insert a toothpick with a tiny bit of resistance.Drain and place back in pan. Do not turn the heat back on, but the warmth still in the pan will draw out excess water from the potatoes so they are not mushy later.
Add in the ¼ tsp. sugar and cook until the onion is tender and caramelized.Cut the potatoes into bite sized pieces.In a large bowl, combine the potatoes, celery, caramelized red onion and green onion.
Pour the dressing over the potato mixture and cover with plastic wrap. Allow to sit for 1 hour before serving to allow potatoes to soak up the yummy dressing.
If time to serving will be longer, store in refrigerator. Serve at room temperature.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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