Mini Potatoes with Caramelized Red Onions & Balsamic Vinegar

Prep time: 10min
Total time: 30min
Serves 8
2.2 lbs
mini red potatoes, sliced in half
1 kg
1 tbsp
Pure Olive Oil
15 mL
1/2 cup
sliced red onion
125 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
Aged Balsamic Vinegar of Modena
45 mL
2 tbsp
chopped Fresh Dill
30 mL
calories
110
fat
2 g
carbs
22 g
protein
2 g
fibre
3 g
sodium
80 mg
potassium
10 mg

Directions

  1. Place potatoes in a large saucepan and cover with cold salted water. Boil for 10 to 12 min. or until fork tender. Meanwhile, in a large high-sided skillet, heat oil on medium heat. Add onions and sauté for 10 to 12 min. or until they begin to turn golden brown (caramelize).

  2. Drain potatoes thoroughly and add to skillet. Season with salt and pepper, drizzle with balsamic vinegar and toss gently over low heat until just combined. Serve garnished with fresh dill.