This really is no more trouble than a regular potato salad, but is a nice change from tradition. It would go well for a dinner with a good filet mignon, or roasted chicken.
2 lb. small red potatoes, skin on, cut into about 1 inch wedges
Olive oil for drizzling
3 cloves garlic, chopped
20 fresh pearl onions, peeled, but kept whole
2 tsp. paprika
1 T butter
1 C beef broth
1 to 1-1/2 C mayo (I never really measure it, so use as much as you need to make it as moist as you like)
1 T good red wine or champagne vinegar
1 T seeded mustard
1 T dried tarragon
Preheat over to 375º. Cut potatoes, rinse and pat dry with paper towels. Place in large sealable plastic bag. Add garlic and drizzle with olive oil. Seal bag and toss making sure each potato is coated with olive oil. Add more as needed.
Place contents of bag in a baking pan large enough to make only one layer of potatoes. Sprinkle with paprika and bake for about an hour or until browned and softened. Set aside and let cool.
While the potatoes are baking, cook onions. Melt butter in sauté pan. Place peeled onions in pan and roll around to making sure each onion is coated with melted butter. Sprinkle with a 1/4 tsp of salt. Cook on medium until onions are browned on the outside. Reduce heat to low and pour in beef broth. Cover and cook slowly until onions are tender. When finished, remove onions from pan and set aside. You will not use any of the broth from the pan.
In a small bowl, mix the mayonnaise, vinegar, mustard, tarragon, salt and pepper to taste.
Place potatoes in a large serving bowl. Stir in mayo mixture, adjusting seasoning as needed. Stir in onions last. You don't want to break them up into small pieces. You can serve right away, or refrigerate and serve later.
Enjoy!
An EAT IT! recipe from www.jazzwithbobparlocha.com
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