Recipe - Warm Yukon Gold Potato And Caramelized Onion Salad

2 cup Balsamic vinegar
One half cup Chinese vinegar
1 One half cup Canola oil
2 lg Red onions; cut or sliced up
6 md Yukon gold potatoes; skin
on,
Cut One fourth " slices
Salt; to taste
Freshlyground black pepper;
to taste

In a nonreactive sauce pan, reduce the two vinegars by 80 percent until a
syrup consistency is achieved. Pour the syrup into a blender while hot.
While blending at high speed, drizzle in canola oil. Check for seasoning.

Caramelize red onions in a saute pan coated with a little canola oil. Set
aside. In a nonstick pan, coat well with canola oil and saute potatoes
until golden brown. Season with salt and pepper.

Toss hot potatoes with the onions and vinegar emulsion. Check for
seasoning.

This recipe yields 4