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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.