Bistro Potato Salad with Caramelized Onions
Potato salad gets a pick-me-up from caramelized onions, fresh dill, Dijon mustard and lemon juice.
4 medium yellow onions, sliced
1⁄4 cup olive oil
Salt and pepper
3 lb. small red potatoes
6 qt. boiling salted water
11⁄2 cups mayonnaise
2 tbsp. fresh chopped dill leaves or 1 tsp. dried dill weed
2 tbsp. Dijon mustard
1⁄4 cup lemon juice
1⁄4 cup sugar
1. Sauté onions in olive oil in large skillet over medium heat for 15 to 20 minutes, until golden. Season with salt and pepper to taste, cover and chill.
2. Boil potatoes 20 to 35 minutes, or until fork tender. Drain and chill in covered container.
3. Combine mayonnaise, dill leaves, mustard, lemon juice and sugar in bowl. Slice chilled potatoes and brush thin glaze of dilled mayonnaise over top.
4. To arrange salad, spoon onions onto plate, spreading into 10- to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions. Spoon some of dilled mayonnaise into center and place remainder in small bowl. If desired, garnish with fresh herbs or few arugula leaves.
Recipe by National Onion Association