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Bistro Potato Salad with Caramelized Onions

Russ Myers


A slightly European accent on an old favorite.

★★★★★ 2 votes
6 servings
15 Min
50 Min
Stove Top


2 med. yellow onions, sliced
2 Tbs. olive oil
Salt and pepper
1 1/2 lbs. small red potatoes
Boiling salted water
3/4 C. mayonnaise
1 Tbs. fresh chopped dill leaves
1 Tbs. Dijon mustard
2 Tbs. lemon juice
2 Tbs. sugar


1Saute' onions in olive oil in large skillet over medium heat for 15 to 20 minutes until golden.
2Season with salt and pepper to taste, cover and chill.
3Boil potatoes 20 to 35 minutes or until fork tender but not mushy. Drain and chill in covered container.
4Combine mayonnaise with dill leaves, mustard, lemon juice and sugar.
5Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops.
6To arrange salad, spoon onions onto plate, spreading into 10 to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions.
7Spoon 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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American