Salads: Small Salad of Baked Potatoes with Caramelized Onions

5 from 6 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 136 kcal


  • 6 columns Baked potatoes, rest
  • 1 Onion, small
  • 1 tbsp Sugar
  • 1 tbsp Olive oil with rosemary
  • 1 Salad cucumber, approx. 10 cm
  • 1 tbsp Olive oil with rosemary
  • 1 tsp Blackberry balm *
  • 1 pinch Black pepper from the mill
  • 1 pinch Sugar
  • 1 pinch Salt
  • 1 tsp Water


  • Peel the onion, cut into half rings and fry in a tablespoon of olive oil. As soon as they start to take on color, add a tablespoon of sugar and let the onions caramelize.
  • Cut the piece of cucumber in half and peel one half. Cut the cucumber piece with the skin into slices and quarter. Using a zest ripper, cut grooves in the edge of the second half. This is how flowers emerge when sliced.
  • Make a salad marinade from blackberry balm, sugar, oil, pepper, salt and water.
  • Place the cucumber slices in a bowl and mix with the dressing.
  • Cut the potatoes into bite-sized pieces and mix them with the onions into the marinated cucumber. Let it steep for half an hour.
  • * Link to supply: blackberry balm


Serving: 100gCalories: 136kcalCarbohydrates: 32.5gProtein: 0.5gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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