Vidalia Onion And New Potato Salad

• 2 pounds tiny new potatos, mix of redskin and Yukon Gold
• 2 large Vidalia onions
• 2 teaspoons salt, divided
• 1/4 cup chicken stock
• 1 stick butter, cut into tablespoons
• freshly ground black pepper
• chopped fresh tarragon
• Lettuce leaves

1. Wash, half and boil the potatos in water with 1 tsp. salt until done. Drain and set aside.
2. Slice onions in half-moons. Boil in water with 1 tsp. salt until just softened. Drain and shock in ice water, and set aside. Both onions and potatos may be cooked in advance and held at room temperature.
3. In a small saucepan, bring chicken stock to a simmer. Whisk in butter, a tablespoon at a time, until you have a buttery emulsion. Add onions and toss; let onions get hot but do not let mixture come to a boil.
4. Arrange lettuce leaves on plate or plates. Pour onions and dressing over potatos and toss; mound onto lettuce leaves and top with a grind of black pepper and a sprinkle of chopped tarragon.

tiny new potatos, vidalia onions, salt, chicken stock, butter, freshly ground black pepper, fresh tarragon

Taken from food52.com/recipes/4693-vidalia-onion-and-new-potato-salad (may not work)