Simple Balsamic Potato Salad

So politely he sits -- quietly waiting for a bite, just a taste of the food before him. But yet again, Mr. Nibbles (his nickname because he likes to "nibble" on things, including my fingers at times) cannot eat what I have made. Onions, you see, are another big no-no in the diet of dogs (macadamia nuts are too, I learned). Besides, he has a kosher hot dog waiting to be cut up in his dinner tonight; his most favorite treat. (fyi dog owners: my dog trainer suggested you microwave the hell out of hot dogs until they get rubbery to make a very good training treat)

Back to the potato salad. My mom makes the most amazing balsamic potato salad. I love it. I crave it. I need it sometimes, which reminds me of a very funny story. Apparently when I was little my parents kept some chocolate bars on the top of the refridgerator that I noticed one time when my dad was giving me a piggy back ride. Well, using my curly blonde locks and little kid lisp to my advantage, apparently I told him that I neeeeeeeeeeeed chocolate. And I got it. Before dinner. Score! And so began my chocolate addiction.

Ok, back to the pototo salad, really I swear. In my opinion this potato salad is best when served chilled. It's a nice break from your typical mayo-based potato salads and it's gluten, dairy and soy free and vegan! And, if you plate it nicely it can pass as something super-classy. This isn't my mother's recipe though, I could have called her and she would have given it to me in a second, but I didn't, so here is mine.

Balsamic Potato Salad gluten-free, dairy-free, soy-free, vegan

28 ounces (or 1.75 lbs) of baby yukon gold potatoes (you can use normal sized ones here, just cut into small pieces)
1 medium yellow onion, sliced
1/4 cup balsamic vinegar
1 tablespoon olive oil, 1/4 cup, divided
chopped fresh parsley, to taste
salt and pepper, to taste

Bring a large pot of water to boil. Add the potatoes and cook until slightly tender, about fifteen minutes. Drain the potatoes and let cool. Once that is done, cut the potatoes into fourths and set aside.

Meanwhile, in a large pan on medium heat add 1 tablespoon of the olive oil. Add the sliced onions and cook over medium to medium-low heat for at least twenty minutes, or until carmelized. Once the onions have turned a golden brown color, add the balsamic vinegar and cook for another five minutes, then add the rest of the olive oil and cook for another few minutes. Next, add your potatoes to the onion mixture, stirring to coat evenly and place in a large bowl, then add the chopped parsley. Salt and pepper to taste and add more balsamic vinegar if you would like. Keep in the refridgerator until chilled and serve.

Enjoy! They're even better the next day.