5 Spot Potato Salad

Red Potatoes                     1 #

Red onions                         1 each

Balsamic vinegar               ½ cup

Olive oil                                ½ cup

Kosher salt                          1 tsp

Stone ground mustard  2 tbsp

White balsamic vinegar ¼ cup

Olive oil                                1 ½ cup

Kosher salt                          2 tsp

Black pepper                      1 tsp

Italian parsley                    1 tbsp

Preparation:

Start the potatoes in cold, salted water.  Bring to a boil and cook until tender, but not mushy.

While the potatoes are cooking, large dice the onions, heat the olive oil in a large saute pan.  Saute the onions until soft then add the vinegar and salt and reduce to a simmer.  Cook until all of the liquid is dissolved and the onions are dark and soft.

Whisk together the white balsamic, mustard, oil, parsley, salt and pepper.

Take the potatoes while they are still warm and rough chop them.  Toss them with the mustard vinaigrette and the cooked onions and let cool.