Warm, Caramelized Baby Potato & Onion Salad

While I was baking all those delicious breads last month, I was also feeling very guilty about eating so many breads all at once. That is when I decided to eat salads to kind of compensate for all that wheat. This is one of the lovely salads that I had.

The recipe is from a book ‘Diva Green: a vegetarian cookbook’ by Ritu Dalmia. It is a fun book with recipes divided amongst potatoes, pumpkins, mushrooms, greens, fruits and such others. There are lovely salads, soups and few baked dishes I have marked to try. I will post a few of them as part of my Cooking from Cookbook Challenge this month.

Serves 2

WHAT WE NEED

Baby potatoes, halved        500 gms

Baby onions, peeled            250 gms

Walnuts, roughly chopped  1/2 cup

Butter                                        25 gms

Brown sugar                            1 tsp

Spring onions, chopped        2

Raisins                                      2 tbsp

Lemon, medium size             1

Salt & pepper
Coriander leaves to garnish

Paneer, crumbled, to garnish
WHAT TO DO

• Soak the raisins in some water for 10 minutes. Drain it and set aside
• Boil the baby potatoes in salted water for 10 minutes and remove with slotted spoon
• In the same water, boil the baby onions for 10 minutes and drain
• In a pan, toast the walnuts for about 5 minutes on medium heat and set aside
• In the same pan, heat the butter and once it melts, add the brown sugar
• When the mixture turns dark, add the potatoes and onions and cook for 2-3 minutes till they are nicely brown
• In a large bowl, toss the potatoes, onions, spring onions, walnuts and raisins.
• Juice the lemon and mix well
• Season with salt & pepper
• Garnish with crumbled paneer and coriander leaves
• Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Picnic Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

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