Bistro Potato Salad with Caramelized Onions

Photo: National Onion Association

Yield: 12 servings.

4 medium yellow onions, sliced
¼ cup olive oil
to taste, salt and pepper
3 lb. small red potatoes
as needed, boiling salted water
1½ cups mayonnaise
2 Tbsp. fresh chopped dill leaves (or 1 tsp. dried dill weed)
2 Tbsp. Dijon mustard
¼ cup lemon juice
¼ cup sugar

Saute 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.

Combine mayonnaise, dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of dilled mayonnaise over top. To arrange salad, spoon onions onto plate, spreading 10” to 12” 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.