Caramelised onion, bacon & roast tomato potato salad

Oven-baked cherry tomatoes add gloss-factor and sweetness to this flavoursome potato salad.

Recipe «Caramelised onion, bacon & roast tomato potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg chat potatoes, 250g tray vine-ripened cherry tomatoes, 2 tbsp olive oil, 4 bacon rashers, 3 onions, thinly sliced , 3 thyme sprigs, 1/2 cup Praise Whole Egg Mayonnaise, 2 tsp Dijon mustard , 1 cup flat-leaf parsley leaves, roughly chopped.

Ingredients:

• 1kg chat potatoes 
• 250g tray vine-ripened cherry tomatoes 
• 2 tbsp olive oil 
• 4 bacon rashers 
• 3 onions, thinly sliced 
• 3 thyme sprigs 
• 1/2 cup Praise Whole Egg Mayonnaise 
• 2 tsp Dijon mustard 
• 1 cup flat-leaf parsley leaves, roughly chopped 

Instructions

1. Preheat oven to 180°C. Place potatoes in a saucepan of cold, salted water over medium-high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, refresh, then halve and set aside.
2. Place tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Bake for 15 minutes, then add bacon to the tray and cook for a further 10 minutes or until bacon is crisp and tomatoes are soft. Cool slightly.
3. Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-low heat. Add the onion, thyme and 1 teaspoon salt, then cook, stirring frequently, for 25 minutes or until soft and lightly caramelised, but not brown. Remove from heat, discard thyme sprigs and cool.
4. Combine the Praise Whole Egg Mayonnaise and mustard, then toss with potato, onion and most of the parsley. Season, then transfer to a plate. Roughly chop bacon and scatter over salad with the remaining parsley. Serve topped with the tomatoes. Serves 4-6 as a side