Shelly's Recipe

TRIPLE ONION POTATO SALAD

Category: Potato Salads

1/2 tsp sea salt
3 cloves garlic, chopped
2 tsp fresh thyme, stemmed and chopped
4 medium yellow skinned potatoes, thinly sliced (1/4 inch)
1 tbsp cider vinegar
4 slices lean pepper-backed bacon, chopped
1 tsp virgin olive oil
1 large white onion, chopped
1/2 cup yogurt or sour cream (nonfat works fine)
1/4 cup mayonnaise (low-fat works fine)
2 tsp green peppercorns, drained
1/2 cup sweet onion, chopped
1 yellow onion, chopped
2 stalks celery, chopped
1 yellow sweet pepper, finely chopped

In a saucepan, combine 2 quarts water with 1/4 tsp salt and half the garlic and thyme and bring to a boil over high heat. Add potatoes, reduce heat to medium and simmer until tender (10 to 12 minutes). Drain and sprinkle immediately with vinegar and 1/8 tsp salt, set aside.

While potatoes are boiling, brown bacon in a heavy frying pan over medium high heat until crisp (5 to 7 minutes). Remove bacon bits (set aside) and add 2 tsp oil and remaining garlic and thyme to pan drippings. Cook for 1 minute, then add white onion and cook over medium heat until soft and golden (15 to 20 minutes).

While onion cooks, combine yogurt, mayonnaise, remaining salt, green peppercorns and sweet onion in a serving bowl. When white onions are golden, spoon them into the mayonnaise mixture.

Add remaining oil to pan with yellow onion, celery and sweet pepper and saute until tender-crisp (3 to 4 minutes). Stir onto mayonnaise mixture, then gently fold in potatoes and serve, garnished with bacon. Serves 4-6