Potato Salad with Blanched Onions

To prepare a delicious potato salad, we start by boiling the potatoes in their skins. It is important to choose medium-sized potatoes that cook evenly. Place them in a large pot, cover them with cold water, and add a teaspoon of salt. Bring to a boil and let them cook for 20-25 minutes, depending on their size. When they are ready, remove them from the water and let them cool for a few minutes, then peel them. Cut the potatoes into slices or cubes, depending on your preferences.

In a saucepan, add a few tablespoons of sunflower or olive oil, along with a medium onion finely chopped. Place the saucepan over medium heat and let the onion sauté until it becomes golden and soft. This process will release the sweet flavors of the onion, which will enrich the salad. After the onion has sautéed, add the vinegar - white wine vinegar is ideal for a touch of acidity, but balsamic vinegar can also bring an interesting taste. Next, add a tablespoon of sugar and salt to taste, stirring constantly. Let the mixture simmer for a few minutes to combine the flavors.

While the onion cools, prepare the other ingredients. Boil a few eggs until hard-boiled, then let them cool, peeling them and cutting them into pieces. Also, chop a pickled bell pepper into cubes - this will add extra flavor and a pleasant contrast of textures. Finally, add a few fresh thyme leaves, which will give a Mediterranean aroma to the salad.

To assemble the salad, add the cut potatoes to a large bowl. On top of them, add the warm onion mixture, oil, and vinegar, mixing gently to avoid crushing the potatoes. Then, add the chopped eggs and pickled bell pepper, mixing carefully to keep everything intact. The salad can be served immediately or left to sit in the fridge for an hour for the flavors to meld even better. This potato salad is perfect as a side dish for meat or as a main dish on a hot summer day. Enjoy every bite!