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SMOKY MUSTARD TRIPLE ONION POTATO SALAD

This potato salad is infused with the flavours of mustrad, onions and smoke for a new summer staple.
Course Side Dish
Cuisine American, British, Canadian
Keyword #lapsangsouching, #potatosalad, #smokyonions

Ingredients

  • ½ cup smoky onions, minced fine Or plain onoin, minced fine
  • 1 cup smoky onion vinaigrette Or plain white wine vinegar, with lapsang souching
  • 2 tbsps onion powder
  • ¼ cup dijon mustard, preferably Kozlick's Sweet & Smoky
  • 1 tbsp salt, fine ground
  • fresh ground pepper, to taste
  • 1 3 lb bag of yellow or red potatoes
  • ½ cup fresh chives
  • 2 shallots (or 1 onion)
  • vegetable oil

Instructions

  • Cut potatoes in quarters, then boil in a generous amount of well-salted water.
  • If you are using the smoky onion pickles, fish out the pickles from their vinegar, chop them fine with the tea leaves, and mix them in a bowl with all of the other ingredients.
  • If you are starting from scratch, place 4 tea bags or ¼ cup of lapsang souching in the vinegar. If you want to place the loose tea in a tea filter, you can remove it later. If you like to eat tea leaves, as I do, leave them in, breaking them first into tiny bits. Fine chop the onions and let both the tea and onions sit in the vinegar for at least 15 minutes. Then add the onion powder, salt, pepper and mustard.
  • When the potatoes are just cooked through, drain then. Add the vinaigrette while they are hot.
  • Thinly slice two shallots or one onion in simmering oil. Cook them, watching all the time, until they turn brown and crispy. Quickly drain them on paper towel.
  • Add chives or green onions right before you serve.