Balsalmic Potato Salad

It's been a tough couple of months for Everyday Chef. I've been working almost nonstop at work on a project that has had me writing specifications and copy, laying out pages and then editing said specs and copy and pages for the most minute of minute details for nearly 4 months. This has drained of almost any energy to think or cook creatively. You may be wondering what I've been eating over this time, and I think you'll find most of your answers in the previous 68 posts. Now that I'm almost done with the project, and after one healthy serving of guilt from the one and only Ashish, the idea of sitting down with my computer to write an entry doesn't make me nearly as nauseous as it did a month ago.

One of the few things that I did come up with over the past couple of months was a new grilled potato salad that is even easier than the one I posted on June 26th, 2008. HOLY COW. That was a year ago. Happy belated birthday Everyday Chef!

Inspiration: Brand new grill
Time: 45 minutes
Difficulty: Easy
Requirements: Grill + Veggie pan
Serving Size: 4-6 side dishes

3 large Yukon Gold Potatoes
1 sweet onion cubed
1/4 C olive oil
Salt and Pepper to taste
1/2 cup balsamic vinegar

1. In a large pot of water, par boil potatoes for 8-10 minutes (if using small potatoes, you can reduce the time by 2-3 minutes. You don't want to cook them entirely). If skins are falling off, your potatoes are over cooked. If they are mushy, then make mashed potatoes instead. If the potatoes are still firm, you can cube and grilled...but it may be messy.

2. Cube them into bite sized pieces. Toss with onion, oil and salt and pepper. Using a grilling basket, cook potatoes and onions on a grill over medium-high heat until potatoes are cooked through. Remove into a serving bowl

3. While potatoes are cooking, reduce balsamic vinegar to 1/4 of a cup in a small sauce pan over medium low heat on your stove. The reduction should be syrupy. Toss the grilled potatoes with the veggies and serve.