NEW POTATO SALAD WITH CARAMELIZED ONIONS

2 large yellow onions, cut in half and sliced thinly
30-Weight olive oil
2 Tbsp. DaVero balsamic vinegar
salt and pepper
1 lb. potatoes such as Yukon Golds or Yellow Finns
FOR THE VINAIGRETTE:
3 Tbsp. DaVero Tuscan or Dry Creek extra virgin olive oil
1 Tbsp. DaVero Red Wine Vinegar
1 Tbsp. Dijon mustard
pinch of fresh chopped thyme or marjoram or oregano
salt and pepper

Warm a film of olive oil in a medium skillet. Add the onions and cook over medium heat, stirring often to avoid uneven cooking. When the onions are soft, turn up the heat and brown onions.

Stir in the vinegar and a pinch of salt and pepper. Cook a minute or so until the vinegar has reduced and coated the onions. At this point the onions can be set aside until you're ready to use them.

Cut the potatoes into halves or quarters if large and cook in salted water until fork tender.

Meanwhile in a small bowl whisk together the extra virgin olive oil, vinegar, mustard, herbs and salt and pepper to make your vinaigrette.

Drain the potatoes and while warm coat with the vinaigrette. Add the onions and stir gently and place in a serving bowl.

Source: Colleen McGlynn