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

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).
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.

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