Bistro Potato Salad with Caramelized Onions
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Prep: 20 min. • Cook: 35 min. • Serves: 6
- 2 medium Biggins® yellow onions, sliced
- 2 tbsp. olive oil
- Salt and pepper, to taste
- 1 ½ lbs. small red potatoes
- Boiling salted water
- ¾ c. mayonnaise
- 1 tbsp. fresh chopped dill leaves (or 1 tsp dried dill weed)
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 2 tbsp. sugar
Sauté onions in olive oil in large skillet over medium heat for 15-20 minutes, or until golden. Season with salt and pepper, to taste; cover and chill. Boil potatoes 20-35 minutes, or until fork tender, but not mushy. Drain and chill in covered container.
Combine mayonnaise with dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops. 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 the dilled mayonnaise into center, and pass remainder in a small bowl. If desired, garnish with fresh herbs or a few arugula leaves.
Recipe Courtesy of: National Onion Association