Yield: 12 servings
4 medium yellow onions, sliced
1/4 cup olive oil
Salt and pepper to taste
3 lbs. small red potatoes
Boiling salted water
11/2 cups mayonnaise
2 Tbsps. fresh chopped dill leaves (or 1 tsp. dried dill weed)
2 Tbsps. Dijon mustard
1/4 cup lemon juice
1/4 cup sugar
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.
Boil potatoes 20 to 35 minutes or until fork tender. Drain and chill in covered container.
For the dressing: Combine mayonnaise, dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over top. 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 place remainder in a small bowl. If desired, garnish with fresh herbs or a few arugula leaves.
Recipe and Image Provided by the National Onion Association