Ingredients
2 tablespoons olive oil2 medium onions, quartered and sliced4 pounds medium red potatoes, peeled and cubed (about 8 cups) 1 tablespoon saltDRESSING:2/3 cup mayonnaise1/3 cup tarragon vinegar or white wine vinegar1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes1/4 cup whole-grain Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
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.
Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
