Butter or olive oil

1 onion halved and sliced (or minced)

6 cloves garlic, unpeeled

6 halves sundried tomatoes packed in oil

1 chipotle pepper in adobo sauce

5 medium to large red potatoes

1T cider vinegar

1/4c crema, crème fraiche, sour cream or buttermilk at room temperature when using

Salt and pepper

Chopped cilantro (optional)

 

Get a large bowl ready to assemble the potato mixture.  The next three steps can be performed at relatively the same time:

Caramelize the onion in butter or oil for 20-30 minutes or until limp and brown.

Add to the bowl when ready.

Meanwhile, heat a dry skillet over medium-high heat, add cloves of garlic and toast, turning occasionally for about 20 min depending on the size of the cloves.The garlic cloves are usually done (soft) after browned on all sides.  If, for some reason, they are still crunchy after you peel them you can pop them in the microwave in a small dish of water for 30 second intervals until soft.

Concurrently, place potatoes in a pot and cover with water.  Bring to a boil over high heat, turn the heat down just so as not to splatter over, add a spoon of salt and simmer until potatoes are tender when poked with a fork.  20-30 min. Drain the water out of the pot when potatoes are ready and return the potatoes to the pot over the same burner turned off.  Let sit 5 minutes, shaking occasionally to dry out potatoes.  While still hot, quarter potatoes (if quarters are not bite sized, cut the quarters in half.)

When all is ready, heap the sundried tomatoes, peeled toasted garlic and chipotle pepper in a pile on a cutting board and mince finely.  Place in the large bowl with the onions.  Add potatoes to the bowl, drizzle with 1T of cider vinegar and sprinkle with salt.  Toss to distribute and then let the potatoes sit for 5 minutes to absorb.  To finish, mix the salad once, drizzle with crema and cilantro, if using, and mix again until the salad just comes together.

Cooking time: 40 minutes

Serves 4-6 as a side dish