The amount of olive oil used to caramelize the onions may seem like a lot, but you don’t add any more oil to the salad.
1-1/2 lbs thin-skinned (waxy) potatoes
6 T extra-virgin olive oil
2 c onions, thinly sliced
2 T red wine vinegar
1 T lemon juice
2 T chopped fresh rosemary (or 2 t dried)
6 T chopped fresh parsley or cilantro
salt and pepper, to taste
1. Place potatoes in a medium saucepan and cover with cold water by an inch. Bring to the boil, add salt if you like, and lower the heat to a simmer. Cook until tender, 15 to 20 minutes, depending on their size (try to use as many similar-sized potatoes so they cook evenly). Drain potatoes and set aside.
2. Meanwhile, warm the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 15 minutes–you may need to lower the heat if it looks like they are staring to burn. Take off heat and allow to cool. Transfer to a serving bowl.
3. When the potatoes are cool enough to handle, slice each one into 4 rounds or quarter. Remove only the loose skins that are falling off. Put into serving bowl with onions.
4. To onions and potatoes, add red wine vinegar, lemon juice, rosemary, parsley or cilantro, salt, and pepper. Gently toss. Taste for seasonings. Serve at room temperature.