I posted about this potato salad several weeks ago. The recipe is now available on myrecipes.com. You have to make it! I've prepared it several times now and think the following modifications make it even better. Now I slice the potatoes in thin rounds, instead of cubes. This allows them to cook quicker and avoid crunchy centers. I also caramelize the onions separately so that they stay soft and don't become too charred. Tossing it with half the dressing recipe gives a more subtle flavor profile.
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