Balsamic Potato Salad

Try this non-traditional take on potato salad.

Ingredients

1.75 pounds yukon gold potatoes (I used russet)

1 onion (about 1.5 cups)

1/4 cup balsamic vinegar

1 tbsp olive oil

fresh parsley (opt)

salt, pepper

Instructions

1. Cook potatoes until tender. Let cool. Cut into pieces.

2. Saute onion. Cook until carmelized. Add balsamic vinegar. Cook 5 minutes. Add olive oil and potatoes. Remove from heat.

3. Stir in parsley, salt, and pepper.

Notes: Original recipe called for 1/4 cup olive oil, but you don't need that much. Very subtle balsamic flavor. Don't increase the amount of balsamic without increasing the amount of oil. The oil coats the potatoes and adds a great texture/flavor.

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