Easy, different, and playful.
The dressing is basically a vinaigrette with:
Balsamic vinegar, 1 tbsp
Apple cider vinegar, 1 tbsp
Wholegrain mustard, 1 tbsp
Olive oil, 6 tbsp
Salt, 1/2 tsp.
Wash and cut in half:
Baby Potatoes (or normal potatoes peeled and cut in bites of roughly 4 * 4 cm).
Place in a pot with cold water. Bring to the boil and count roughly 10 minutes. You want them properly cooked but not falling apart. Drain and dress them while still hot. This is the most important step of the recipe and it makes all the difference in flavour.
Place a pan over medium to high heat, allow it to reach the temperature, add barely any olive oil and:
Onion, 2 pcs, in 3 cm strips
and as soon as they start to slightly burn and soften add:
Brown sugar, 1 tbsp
Balsamic vinegar, 2 tbsp
Turn heat way down to lowest levels, cover with a lid and let them cook very slowly, taking care not to dry them out, which means you will be adding water regularly, starting after the first 2 minutes and checking every 10. The whole process should take about an hour.
To finish the salad mix the dressed potatoes and caramelised onion with:
Gherkins, cut in small pieces
Chives, thinly cut