Saute onions in olive oil in a large skillet over medium heat for 15 to 20 minutes until golden, stirring often. 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.
In a small bowl, combine mayonnaise, dill, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayo over the tops of the potatoes.
To arrange salad on a large plate or platter, spoon caramelized onions onto the plate, spreading into a 10- to 12-inch round or oval. 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.
Yield: 6 servings
– National Onion Association.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.