Makes 6 to 8 servings
1½ pounds small red potatoes
1 cup chopped rhubarb
2 tablespoons water
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
½ red onion, cut into small dice
Place the potatoes in a large pot and add water to cover one inch above the potatoes. Bring to a boil and cook for 12 to 15 minutes until fork tender. Drain, let cool enough to handle, and cut the potatoes into halves or quarters. Place in a large bowl, cover, and keep warm.
Combine the rhubarb, water, and brown sugar in a saucepan and cook over medium heat, stirring frequently, until the rhubarb breaks up and softens. Mash the softened rhubarb with a fork. Add the balsamic vinegar and olive oil. Reduce the heat to low and warm the mixture through. Season with salt and freshly ground black pepper.
While the dressing is still warm, pour it over the potatoes and toss gently. Scatter the onion over the potato salad and serve warm or at room temperature.
