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Bistro Potato Salad with Caramelized Onions

Food Management Staff

January 1, 2007

1 Min Read
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FM Staff

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

  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.

  2. Boil potatoes 20 to 35 minutes or until fork tender. Drain and chill in covered container.

  3. For the dressing: Combine mayonnaise, dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over top. To arrange salad, spoon onions onto plate, spreading into 10- to 12-inch 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.

Recipe and Image Provided by the National Onion Association

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

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