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Caramelized Onion Potato & Lentil Salad
This is not your grandma's potato salad. The caramelized onions taste like bacon, and the fresh dill and chives offer uncommon and mouth-watering flavor. The lentils provide enough protein to elevate this from side dish to the main course, and lowers the glycemic load. When I make this, I don't hear, "Is this all we're having?" Rather, "Is there more?" I triple this recipe for my large family to ensure leftovers.
Caramelize onion: Cut large onion in half and chop into thin half moon slices. Sauté in a non-stick pan (add a Tbsp of oil if necessary) for 30 minutes, until the onions are soft, sweet, browned and starting to get stringy. Keep a glass of water next to the pan and splash as needed, stirring regularly, to keep from sticking.
Chop potatoes into small, bite sizes. (Huge chunks of potato dilute the amazing flavors of this recipe). Place in a stock pot. Add water to about an inch or two higher than potatoes (to accommodate lentils). Heat to a boil. Add salt.
Boil potatoes for about 5 minutes. Add dry lentils and continue to boil 10-12 minutes until both are soft. Cook times will vary based on how small you cut the potatoes and how much water your pan holds. You want the potatoes and lentils to remain somewhat firm. Overcooking results in mush. Remove from heat and drain in a large colander.
Mix the dressing: Whisk olive oil, whole grain mustard, horseradish, maple syrup, vinegar and turmeric in a small bowl or measuring cup.
Mix together carmelized onion, potatoes, lentils and dressing. Add dill and chives. Salt and pepper to taste. Serve warm or chilled.