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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