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
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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.
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Boil potatoes 20 to 35 minutes or until fork tender. Drain and chill in covered container.
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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
