RCI-VG.002.0017.001
Bistro Potato Salad with Caramelized Onions
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Trapper Estate in Garland, Texas in 1987. Also part of the family collection from the Hoyt Estate in Allen, Texas in 1989.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- yellow onions sliced2 medium
- 2 tablespoons
- ½ teaspoon
- 1 teaspoon
- 1½ pounds
- 1 unit
- ¾ cup
- fresh chopped dill leaves1 tablespoon
- 1 tablespoon
- 2 tablespoons
- 2 tablespoons
Method
1
Heat olive oil in a large skillet over medium heat, then add the sliced yellow onions with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until onions are deeply caramelized and golden brown.
35 minutes
2
While onions cook, place small red potatoes in a pot of boiling salted water. Cook until fork-tender, approximately 12–15 minutes.
3
Drain the cooked potatoes and let cool for 5 minutes, then cut into bite-sized chunks or halves, depending on size.
4
In a large bowl, whisk together mayonnaise, fresh chopped dill, Dijon mustard, lemon juice, sugar, and remaining ¾ teaspoon black pepper until smooth.
5
Add the warm potatoes to the dressing and fold gently until evenly coated.
6
Fold the caramelized onions into the salad, reserving a small handful for garnish if desired. Taste and adjust seasonings as needed.
7
Serve the salad warm or at room temperature, garnished with reserved caramelized onions and additional fresh dill if desired.