Braden Family Cookbook

Chuck Braden

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WARM YUKON GOLD POTATO AND CARAMELIZED ONION SALAD WITH CHINESE AND BALSAMIC VINEGAR EMULSION

2 cups balsamic vinegar

½ cup Chinese vinegar

1 ½ cups canola oil

2 large red onions, sliced

6 medium sized Yukon gold potatoes, 1/4 inch slices, skin on

Salt and black pepper to taste

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.