How to make
The potatoes are washed and boiled in salted water until ready. Cool, peel and cut them into cubes.
Cut the onion into crescents, put it in a tray, cover it with 2 tbsp (30 ml) of olive oil and bake it in an oven heated to 340°F (170°C), stirring occasionally, until it caramelizes - about 45 minutes.
The dill is finely chopped.
The remaining olive oil is mixed with the vinegar, salt to taste and the mustard and it is beaten well.
The potatoes are mixed with the chopped dill and caramelized onions. Season the salad with the dressing and mix it. It is served chilled.
