Warm Caramelized Onion and Sweet Potato Salad

Recipe by Mercy

I found this recipe in the dark confines of my electronic cookbook. I have not tried it yet.

Top Review by BHPat

I made this using half orange sweet potatoes and half blue swede potatoes which gave a spectacular colour combination. I also baked the potatoes whole in the oven before cooling and slicing them and used English rather than Dijon mustard. An instant hit!

Ingredients Nutrition


  1. Heat oil in a heavy skillet over medium heat.
  2. Cook onions slowly until golden brown, about 20 minutes, stirring as needed.
  3. Add mustard and vinegar and cook another 2 minutes.
  4. Remove from heat and add honey, orange zest and thyme, stir to combine.
  5. Remove from heat.
  6. Preheat grill pan, grill or skillet.
  7. Brush the potato slices on both sides with the vegetable oil and season with salt and pepper.
  8. Grill the potatoes on each side for 4 to 10 minutes or until cooked through and no longer crunchy (time depends on cooking method).
  9. Place potatoes in a bowl and fold in the caramelized onion mixture.
  10. Serve immediately.

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