French Onion Dip Potato Salad
The secret ingredient is probably in your pantry.
Serves6
Makes6 cups
Prep15 minutes
Cook10 minutes
If you’re already a fan of creamy potato salad, this recipe for French onion dip potato salad takes all those flavors you know and love and mashes it up with the classic dip for the ultimate summer side dish. Here, instead of dicing or even smashing the potatoes, I call for slicing them into rounds to resemble the shape of a potato chip. Plus, it has a satisfying crunch from crisp veggies that are also folded into the salad. It’s an easy-to-make twist that is worthy of your next backyard barbecue.
Why You’ll Love It
- It’s a new way to enjoy potato salad. One of the fun twists here is the shape of the potatoes in the salad; they are sliced into rounds instead of cubes.
- It has everything you love about French onion dip. With every bite of this potato salad, you can enjoy all the flavors as well as the creamy texture you love in the classic party dip.
Key Ingredients in French Onion Dip Potato Salad
- Yukon gold potatoes. These versatile spuds are perfect for potato salad. They are not as starchy as Russet potatoes, and their texture holds up well when cooked in salted water. For this, use Yukon golds no larger than medium. Otherwise, you should halve the slices to make them easier to eat.
- Vegetables. English cucumber and celery give the salad color and satisfying crunch.
- Creamy elements. The dressing for this salad is made with a flavorful blend of both sour cream and mayonnaise.
- Onion soup mix. This easy ingredient is the star of the show in this recipe. Not only is it convenient, but it is the perfect blend of all the flavors you know and love.
- Colorful garnishes. Minced fresh chives further enhance the onion flavor in the dish while adding a pop of color. If desired, you can also garnish with sliced hard-boiled eggs and a few twists of black pepper.
How to Make French Onion Dip Potato Salad
- Cook the potatoes. Start by boiling the slicing and boiling the potatoes in a large pot of salted water.
- Chop the vegetables. While the potatoes are cooking, prepare the cucumber and celery.
- Make the dressing. Combine the sour cream and mayo along with onion soup mix and freshly ground black pepper for the easiest, most flavorful dressing that is sure to be a huge hit.
- Assemble the potato salad. Finally, toss the warm, drained potatoes with all of the vegetables in the French onion dip dressing to coat. Let it chill for at least 3 hours to really cool and set up. Stir again before serving to redistribute the dressing. Taste for seasoning then and top with chopped chives. As an option, you can garnish with hard-boiled eggs on top for an added pop of color and to bring in another element of a classic potato salad.
French Onion Dip Potato Salad Recipe
The secret ingredient is probably in your pantry.
Prep time 15 minutes
Cook time 10 minutes
Makes 6 cups
Serves 6
Nutritional Info
Ingredients
Kosher salt
- 2 pounds
medium Yukon gold potatoes
- 1/2
medium English cucumber
- 2
medium stalks celery
- 1 cup
sour cream
- 1/2 cup
mayonnaise
- 1 (1-ounce) packet
onion recipe soup and dip mix, such as Lipton Recipe Secrets
- 1/2 teaspoon
freshly ground black pepper
- 3
hard-boiled large eggs (optional)
- 1/2 medium bunch
chives
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, peel 2 pounds medium Yukon gold potatoes and cut into 1/4-inch thick rounds. Halve 1/2 medium English cucumber lengthwise, then thinly slice crosswise until you have about 1 cup. Thinly slice 2 medium celery stalks crosswise until you have about 1/2 cup.
Add the potatoes to the boiling water. Reduce the heat to maintain a simmer and cook until firm-tender, 8 to 10 minutes. Meanwhile, place 1 cup sour cream, 1/2 cup mayonnaise, 1 (1-ounce) packet onion recipe soup and dip mix, and 1/2 teaspoon black pepper in a large bowl and stir to combine. Add the cucumber and celery and stir to combine.
When the potatoes are ready, drain thoroughly. Add the hot potatoes to the dressing and toss gently until coated and combined. Cover and refrigerate until completely chilled, at least 3 hours or up to overnight.
Stir again, then taste and season with kosher salt as needed. Transfer to a serving bowl. If using, peel and cut 3 hard-boiled large eggs into wedges; scatter evenly over the potato salad. Thinly slice 1 medium bunch chives until you have about 1 tablespoon and sprinkle over the potato salad.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 3 days.