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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


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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

How to Make Bistro Potato Salad with Caramelized Onions


  • 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.

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About Bistro Potato Salad with Caramelized Onions

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

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