ROASTED POTATO SALAD WITH HARD COOKED EGGS AND FRIED ONIONS

One of my favourite restaurants in Jerusalem was Shmil in the Lab. Historian and caterer Shmil Holland served a different kind of fusion food, one that includes Sephardic (Middle Eastern and Mediterranean) and Ashkenazic (Eastern European) Jewish fare. Kefir is a tangy, sour-ish milk available at health food stores.

One of my favourite restaurants in Jerusalem was Shmil in the Lab. Historian and caterer Shmil Holland served a different kind of fusion food, one that includes Sephardic (Middle Eastern and Mediterranean) and Ashkenazic (Eastern European) Jewish fare. Kefir is a tangy, sour-ish milk available at health food stores.

Makes 8 servings

Ingredients

  • 2 lb fingerling potatoes, cut in half lengthwise
  • 1/4 cup extra virgin olive oil, divided
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp fresh thyme
  • 3 onions, thinly sliced
  • 4 hard-cooked eggs, quartered
  • 3 green onions, sliced
  • dressing:
  • 1/2 cup kefir or buttermilk
  • 1/2 cup thick yogurt (Greek)
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 extra virgin olive oil, or more to taste

Method

    • In a large bowl combine potatoes with half the olive oil and the salt, pepper and thyme. Spread on a baking sheet lined with parchment paper. Roast at 400F for 30 to 45 minutes until tender.
    • Meanwhile, heat remaining oil in a large, heavy skillet and cook onions until well browned.
    • Combine potatoes with onions and eggs.
    • For dressing, whisk together kefir, yogurt, salt, pepper, garlic and oil. Adjust seasoning to taste. Drizzle over salad. Sprinkle with green onions.

ROASTED POTATO SALAD WITH HARD-COOKED EGGS AND FRIED ONIONS

Find more of Bonnie's delicious recipes in her cookbooks: