Vidalia Onion And New Potato Salad

1. 1

   Wash, half and boil the potatos in water with 1 tsp. salt until done. Drain and set aside.

2. 2

   Slice onions in half-moons. Boil in water with 1 tsp. salt until just softened. Drain and shock in ice water, and set aside. Both onions and potatos may be cooked in advance and held at room temperature.

3. 3

   In a small saucepan, bring chicken stock to a simmer. Whisk in butter, a tablespoon at a time, until you have a buttery emulsion. Add onions and toss; let onions get hot but do not let mixture come to a boil.

4. 4

   Arrange lettuce leaves on plate or plates. Pour onions and dressing over potatos and toss; mound onto lettuce leaves and top with a grind of black pepper and a sprinkle of chopped tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.