The first crop of new potatoes has hit the markets and that means it’s time for all sorts of summery potato concoctions to make an appearance on supper tables and in picnic baskets. This recipe was originally created as one of our signature catering appetisers, but the ingredients work perfectly to make a lovely alternative to classic potato salad. Just cut the new potatoes in half instead of hollowing, add in the rest of the ingredients and give a stir. The juices from the onions will create the sauce. Enjoy along side your favourite BBQ dish or on its own for a light lunch.
- 24 small new potatoes
- 2 Tbsp. (30 mL) sour cream
- 2 yellow onions, sliced thinly
- 2Tbsp. (30 mL) extra virgin olive oil
- 1/2 cups (125 mL) golden raisins, coarsest chopped
- 1/2 cups (125 mL) pinenuts, toasted
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20 minutes or until potatoes are tender. Drain and cool. Cut off the tops of the potatoes and hollow out each potato with a melon ballet, leaving sturdy walls and reserving potato pulp.
Coarsely mash the potato pulp, fold in the sour cream and season to taste with salt and pepper.
Caramelize onions by placing them in a sauté pan with a little olive oil over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until caramelized. Add the raisins and pinenuts. season to taste with salt and pepper.
Fill potatoes shells halfway with the potato mixture and top with some onion mixture. Refrigerate until ready to serve.