Braden Family Cookbook
WARM YUKON GOLD POTATO AND CARAMELIZED ONION
SALAD WITH CHINESE AND BALSAMIC VINEGAR EMULSION
In a non reactive 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 non stick 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.