Bistro Potato Salad with

Caramelized Onions

2 medium yellow

onions, sliced

2 Tbsp. olive

oil

Salt and pepper

1-1/2 pounds

small red potatoes

Boiling salted

water

3/4 cup mayonnaise

1 Tbsp. fresh

chopped dill leaves (or 1 tsp. dried dill weed)

1 Tbsp. Dijon

mustard

2 Tbsp. lemon

juice

2 Tbsp. sugar

Caramelize

onions as previously described. Season with salt and pepper to taste.

Chill in covered container. 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 the dilled mayonnaise over tops. To arrange salad,

spoon onions onto plate, spreading into 10- to 12-inch round. Make overlapping

circles of glazed sliced potatoes over onions. Spoon remaining dilled

mayonnaise into center. If desired, garnish with fresh herbs or a few

arugula leaves. Makes 6 servings.

Onions are

not only a flavorful force in the kitchen, they're also a healthful one.

Onions add important nutrients and valuable antioxidants to the diet without

adding sodium or fat.

For more recipes,

send a self-addressed, stamped business-size envelope to: The National

Onion Association, Dept. MT, 822 7th Street, Suite 510, Greeley, CO 80631

or visit www.onions-usa.org.

Back

to Dining Guide Home Page | Back

to the top of the page