Spring is here! Mix up your classic potato salad side by adding caramelized onions to create this delightful Bistro Potato Salad. Made with mayonnaise, Dijon mustard, fresh chopped dill, and lemon juice, it’s simply delicious!
According to NPR, potato salad was first introduced to Europe by Spanish explorers returning from the New World in the 1500s. It’s been embraced by a variety of cultures, all adding their unique takes, preparation techniques and flavor combinations.
Recipe and image provided by the National Onion Association.
- 2 medium yellow onions, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 1/2 lbs. small red potatoes
- Boiling salted water
- 3/4 cup mayonnaise
- 1 tablespoons fresh chopped dill leaves (or 1 tablespoon dried dill weed)
- 1 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 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 but not mushy. Drain and chill in a covered container.
- 2 Combine mayonnaise, dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops.
- 3 To arrange salad, spoon onions onto a plate, spreading into 10- to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions.
- 4 Spoon some of the dilled mayonnaise into the center, and place remainder in a small bowl. If desired, garnish with fresh herbs or a few arugula leaves.