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Prep Time
10 mins
Total Time
30 mins
Serves 8


2.2 lbs
mini red potatoes, sliced in half
1 kg
1 tbsp
olive oil
15 mL
1/2 cup
sliced red onion
125 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
balsamic vinegar
45 mL
2 tbsp
chopped fresh dill
30 mL


Step 1

Place potatoes in a large saucepan and cover with cold salted water. Boil for 10 to 12 min. or until fork tender. Meanwhile, in a large high-sided skillet, heat oil on medium heat. Add onions and sauté for 10 to 12 min. or until they begin to turn golden brown (caramelize).

Step 2

Drain potatoes thoroughly and add to skillet. Season with salt and pepper, drizzle with balsamic vinegar and toss gently over low heat until just combined. Serve garnished with fresh dill.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

2 g
22 g
3 g
2 g
80 mg
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