Warm Caramelized Onion and Cheese Pierogi Potato Salad

Ingredients

• 3 pounds baby Yukon Gold potatoes, peeled & cubed into ½” cubes
• 4 Tablespoons olive oil, divided
• 1 large Vidalia onion, chopped
• 2 large shallots, chopped
• 1-1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons butter
• 1 pound farmer cheese
• 1 cup sour cream

Instructions

1. Add potatoes to a large pot. Add a pinch of salt and enough water to cover the potatoes. Cook over medium-high heat until the water comes to a boil, then reduce heat to medium and cook another 10 minutes, or until potatoes are almost fork-tender. Drain well & set aside.
2. Heat a large saute pan over medium heat. Add 2 Tablespoons olive oil, onion, shallots, salt, pepper, and balsamic vinegar. Cook, stirring frequently until onions and shallots are caramelized, about 20 minutes. Remove ¼ mixture and reserve for topping.
3. Meanwhile; heat the remaining 2 Tablespoons olive oil over medium-high heat in large, nonstick skillet. When the oil is hot, add the cooked potatoes and saute until lightly browned and crisp, about 4-6 minutes.
4. Add the butter, farmer cheese, and sour cream to the caramelized onions. Reduce heat to medium-low and stir until warmed through. Add the potatoes and stir until all potatoes are covered with dressing mixture.
5. Transfer to a serving dish and top with reserved onions and shallots. Serve immediately or at room temperature.