pinot noir,4 tablespoons unsalted butter,1 teaspoon white balsamic vinegar,1 red onion, thinly sliced,1/2 cup white balsamic vinegar,1 bay leaf,1 tablespoon sugar,1 tablespoon kosher salt,1 teaspoon whole pink peppercorns,1 1/2 pounds yukon gold potatoes, peeled and cut into 2-inch pieces,1 sweet onion, chopped,kosher salt,pepper,4 tablespoons unsalted butter,chopped parsley, for garnish,extra-virgin olive oil, for drizzling" data-content_ad_keys="" data-content_published_date_formatted="20160926" data-content_modified_date_formatted="20170609" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="6.4" data-content_nlp_entities="pinot noir|konstantin frank.slideshow|pot roast|one" data-content_nlp_categories="/food & drink/cooking & recipes|/food & drink/beverages/alcoholic beverages" data-adtaxonomy="24421,24420,24419,11750,11053,12792,12373,12920,16740,11721,16426,11710,11270,11870,11374,12213,12550,25281,10627,11807">
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