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Ingredients

3 x 400g pkts Baby Potatoes
2 tablespoons olive oil
4 large red onions, peeled, halved, cut into thick wedges
2 bunches fresh basil, leaves picked, torn
1 large lemon
85g (1/3 cup) whole-egg aioli

Method

Step 1 Cook the potatoes following packet directions. Set aside to cool slightly. Halve.
Step 2 Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and potato for 10-12 minutes or until the onion is soft and potato is golden. Transfer to a large bowl. Set aside for 30 minutes or until cooled to room temperature. Add the basil and toss to combine.
Step 3 Use a zester, or a vegetable peeler and a small sharp knife, to cut the lemon rind into thin strips. Halve and juice the lemon. Whisk the aïoli, lemon rind and lemon juice in a small bowl. Season with salt and pepper. Drizzle over the salad.

Tuscan potato, basil & caramelised onion salad

How to make Tuscan potato, basil & caramelised onion salad

Ingredients

Method