Caramelized Onion Potato Salad

• 2 tablespoons olive oil
• 2 medium onions, quartered and sliced
• 4 pounds medium red potatoes, peeled and cubed (about 8 cups)
• 1 tablespoon salt
• 2/3 cup mayonnaise
• 1/3 cup tarragon vinegar or white wine vinegar
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
• 1/4 cup whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally.
2. Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly.
3. Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

olive oil, onions, red potatoes, salt, mayonnaise, tarragon vinegar, fresh parsley, wholegrain, salt, pepper

Taken from www.tasteofhome.com/recipes/caramelized-onion-potato-salad/ (may not work)