Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium yellow onions sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds small red potatoes
- boiling salted water
- ¾ cup mayonnaise
- 1 tablespoon fresh chopped dill leaves
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Directions
Sauté onions in olive oil in large skillet over medium heat for 20 minutes.
Season with salt and pepper then cover and chill.
Boil potatoes for 35 minutes.
Drain and chill in covered container.
Combine mayonnaise with 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 12 inch round.
Make overlapping circles of glazed sliced potatoes over onions.
Spoon some of the dilled mayonnaise into center and pass remainder in small bowl.
Category:Cathy's Recipes
Category:Red-skinned potato Recipes
Category:Potato Salad Recipes
Category:Mayonnaise Recipes
Category:Onion Recipes