Potato Salad with Caramelized Onions

Potato salad is an immutable fixture for an American barbecue. Here’s the Sri Lankan version—spiked with spicy-fried onions—just right for accompanying the Sri Lankan chicken satés or any of the Indian, Pakistani, or Bangladeshi kebabs in this book. I’ve taken a few liberties with the recipe, such as leaving the potato skins on. As elsewhere, I give a range of heat: Use one teaspoon of hot paprika if you like a milder potato salad and four teaspoons if you like to eat fire.