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Yummy Potato Salad By Melissa's Corporate Chefs Ingredients 1 1/2 pounds Dutch Yellow® Potatoes sliced and boiled skin on 1 1/2 pounds Baby Red Potatoes sliced and boiled skin on 3 tablespoons Kosher Salt 5 sprigs Rosemary 5 sprigs Thyme 3 tablespoons White Wine 1 package Maui Onions small dice and caramelized 1 tablespoon Unsalted Butter Citrus Vinaigrette 1/2 package Key Limes juice freshly squeezed 4 Ojai Pixie Tangerines juice freshly squeezed 1/4 cup Cider vinegar 1 tablespoon Brown Sugar 1 tablespoon Sesame Oil toasted 2 tablespoons Italian Parsley chopped Directions Wash and slice potatoes with skin on. Place in boiling water with herbs, salt and white wine until tender, about 20 minutes. In separate pan, caramelize the diced onions in butter for about 10 minutes. In the meantime, prepare the vinaigrette. Mix the 2 fruit juices in a small bowl and add the cider vinegar and the toasted sesame oil and brown sugar. Whisk until all ingredients come together. Drain all water from potatoes and let cool. Once cool, add Maui onions and coat all with vinaigrette. Best flavor is achieved if left to chill overnight. Garnish with finely chopped Italian parsley and enjoy.