I love red onions, and use them lavishly in sandwiches, pair fat slices with lox and bagels, pile them atop hamburgers and sprinkle them generously on homemade pizzas. Fresh, sweet red onions are also a critical component of summer potato salads – their zingy, animated flavor really livens things up. Here’s a terrific potato salad recipe from saveur.com that showcases the charms of this charming, purple vegetable.
2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped
Put potatoes in a 6 quart pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.