Fireside potato salad

Try this smoky fireside potato salad recipe for a flavorful twist on a classic side dish. Packed with grilled potatoes, zesty dressing, and herbs, it's perfect for BBQs and picnics.

Ingredients:

• Kosher salt
• 1360g red bliss potatoes, cut into bite-size pieces 
• 1/4 cup plus 3 tablespoons olive oil
• 1 large onion, thinly sliced 
• 2 tablespoons balsamic vinegar 
• 1 1/2 tablespoons whole-grain mustard 
• Juice of 1 lemon 
• Freshly ground black pepper 
• 2 hard-boiled eggs, chopped 

Instructions:

1. Bring a large pot of water with salt to a boil and place the potatoes in it. Let them cook without covering until they are slightly soft but not too mushy, approximately 5 minutes after the water starts simmering. Once done, drain the potatoes and set them aside on a tray lined with paper towels.
2. In a large frying pan over medium-low heat, heat 3 tablespoons of olive oil. Cook the onions until they become translucent, for about 5 minutes. Lower the heat, mix in the vinegar, and continue cooking the onions until they turn slightly golden and caramelized which should take around 15 minutes, stirring occasionally.
3. Mix the mustard, lemon juice, a bit of salt, pepper, and the caramelized onions in a big bowl. Gradually add the remaining 1/4 cup of oil while whisking to create an emulsion. Add the cooked potatoes and stir well to coat them. Taste and adjust the seasoning with salt and pepper as needed. Gently fold in the eggs and combine everything before serving.

Summary:

• Calories: 2147 kcal
• Fat: 106 g
• Protein: 42 g
• Carbs: 271 g
• Potassium: 6365 mg
• Magnesium: 367 mg