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Tuscan potato, basil & caramelised onion salad

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 3 x 400g pkts Baby Potatoes
  • 2 tablespoons olive oil
  • 4 large red onions, peeled, halved, cut into thick wedges
  • 2 bunches fresh basil, leaves picked, torn
  • 1 large lemon
  • 85g (1/3 cup) whole-egg aioli


  • 1
    Cook the potatoes following packet directions. Set aside to cool slightly. Halve.
  • 2
    Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and potato for 10-12 minutes or until the onion is soft and potato is golden. Transfer to a large bowl. Set aside for 30 minutes or until cooled to room temperature. Add the basil and toss to combine.
  • 3
    Use a zester, or a vegetable peeler and a small sharp knife, to cut the lemon rind into thin strips. Halve and juice the lemon. Whisk the aïoli, lemon rind and lemon juice in a small bowl. Season with salt and pepper. Drizzle over the salad.

Source: taste.com.au


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