1 1/2 pounds small red potatoes
1 cup chopped rhubarb
2 tablespoons water
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and freshly ground black pepper
1/2 red onion, diced

Place potatoes in a large pot and add water to cover them one inch above the surface. Bring to a boil and cook for 12 to 15 minutes until fork tender. Drain, let cool enough to handle and cut 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 over the drained potatoes and toss gently. Scatter the onion through the potato salad and serve warm or at room temperature.

Makes 6 to 8 servings.