Everyone enjoys a good potato salad, and a double-dose of sweet onions makes this one as delicious as it is colorful. Using pre-washed packaged spinach leaves also makes it a snap to put together. Add strips of grilled chicken breast for a one-dish entree.
2 pounds red potatoes
Scrub potatoes and cut into slices 1/4-inch thick. In a large saucepan, cover potato slices with cold salted water, and bring to a boil over high heat. Reduce heat to medium, partially cover, and simmer until tender, 5 to 7 minutes. (Alternatively, potatoes can be cooked in the microwave.)
Drain potatoes and place in a large bowl. Toss gently with Caesar Dressing and let cool to room temperature.
Cut 1/2 cup of the spinach leaves into fine shreds and add to the potatoes. Reserve the remaining spinach leaves for serving time.
Peel the onion and cut in half from the stem to the root end; then lay the cut sides flat on a work surface and slice lengthwise into crescents about 1/4-inch thick. Gently stir into the potato mixture. (Salad can be made 1 day in advance up to this point; just cover and refrigerate. Let cold potato salad stand 30 minutes at room temperature before proceeding.)
Arrange the reserved spinach leaves on a serving platter or individual plates and mound the potato salad in the center. Drizzle any remaining salad dressing over the spinach. Garnish with sun-dried tomatoes and/or Parmesan cheese or strips of grilled chicken breast, if desired.
Yield: 6 servings.
Sweet onions and sun-dried tomatoes provide a stylish update to an old favorite. This versatile salad dressing also makes a great marinade for grilled chicken breasts.
1/2 cup finely chopped sweet onion
In a food processor or blender, combine sweet onion, lemon juice, Parmesan cheese, sun-dried tomatoes, anchovy paste, mustard, garlic, pepper and salt. Process, scraping down the sides of the work bowl once or twice with a rubber spatula, until the mixture forms a coarse paste.
With the machine on, slowly pour in the oil and process until well blended. Use Caesar Dressing at once, or cover and refrigerate up to 3 days.
Yield: 1 cup
©Oso Sweet Onions