Say hello to your new summertime obsession: French Onion Dip Potato Salad! This irresistible salad is everything you love about a classic potato salad, but with the nostalgic, savory flavor of French onion dip swirling through every bite. Creamy, tangy, speckled with tender potatoes and bacon (if you wish), and finished off with a flourish of green onions, it’s both crowd-pleasing and shockingly easy to whip up for your next picnic, barbecue, or family dinner. Prepare to watch it disappear even faster than you hoped.
Ingredients You’ll Need
French Onion Dip Potato Salad comes together with just a handful of kitchen staples, but each one brings something essential to the final dish. These ingredients work like a dream team to create creamy texture, punchy flavor, and tempting color.
- Baby gold or red potatoes (2 pounds, halved): These bite-sized potatoes become irresistibly creamy and help the salad hold its shape.
- Salt (1 tablespoon, for boiling): Salting the cooking water seasons the potatoes all the way through, making every morsel tasty.
- Sour cream (1 cup): Delivers that signature tang and velvety base for the French onion dip effect.
- Mayonnaise (1/2 cup): Adds creaminess and body, rounding out the dressing.
- Dry French onion soup mix (1 packet, 1 ounce): The MVP for instant oniony depth and that unmistakable dip flavor.
- Green onions (2, thinly sliced): Offer freshness, crunch, and a pop of color.
- Black pepper (1/4 teaspoon): Balances the richness with a gentle kick.
- Garlic powder (1/2 teaspoon): Brings subtle savory warmth without overpowering.
- Shredded cheddar cheese (1/2 cup, optional): For cheesy richness and salty goodness in every bite.
- Bacon (4 slices, cooked and crumbled, optional): Adds smoky-salty crunch that makes this salad extra irresistible.
How to Make French Onion Dip Potato Salad
Step 1: Boil and Prep the Potatoes
Start by piling those halved baby potatoes into a big pot and covering them with cold water. Toss in the tablespoon of salt and bring the pot to a boil over medium-high heat. This step makes sure your potatoes cook evenly and soak up just the right amount of seasoning. Let them simmer for 12 to 15 minutes until they’re fork-tender, then drain and set them aside to cool a bit. You want them warm, not hot, for the next step.
Step 2: Mix the Creamy French Onion Dressing
While your potatoes are cooling, grab your largest mixing bowl and whisk together the sour cream, mayonnaise, dry French onion soup mix, black pepper, and garlic powder. This luscious base is the very spirit of the French Onion Dip Potato Salad, and you’ll notice it capture all those beloved dip flavors.
Step 3: Combine Potatoes and Dressing
Once the potatoes are cool enough to handle but still a little warm, add them to your bowl of dressing. Gently toss everything together until each potato piece is enveloped in creamy, oniony goodness. This step is key: slightly warm potatoes soak up the most flavor!
Step 4: Fold in the Goodies
Sprinkle in the sliced green onions, and, if you’re feeling adventurous, the shredded cheddar cheese and those crispy bacon crumbles. Carefully fold everything together so each bite is loaded with color and texture. It’s already looking irresistible!
Step 5: Chill and Let the Flavors Mingle
Cover your bowl and chill the salad in the refrigerator for at least 1 hour. This wait time isn’t just for good measure—it gives all the flavors a chance to meld, helping your French Onion Dip Potato Salad get even better with a little rest.
How to Serve French Onion Dip Potato Salad
Garnishes
When it’s time to serve, take your French Onion Dip Potato Salad to the next level by showering it with extra sliced green onions or a handful of crispy fried onions right as it hits the table. These garnishes add an irresistible crunch and a flash of color that make every serving feel special.
Side Dishes
This salad plays beautifully alongside just about anything! Try it with grilled burgers, barbecued ribs, roast chicken, or a simple platter of veggie skewers. Its creamy, punchy flavor is the ultimate companion to smoky, charred mains at any cookout.
Creative Ways to Present
For extra fun, pack the salad into a shallow serving bowl and drizzle with a little extra sour cream and bacon for a dramatic look. Scoop individual portions into mason jars for picnic baskets, or serve “family style” on a vintage platter dotted with extra cheese and green onions. The possibilities with French Onion Dip Potato Salad are endless when it comes to presentation!
Make Ahead and Storage
Storing Leftovers
French Onion Dip Potato Salad keeps beautifully in the fridge. Just transfer any leftovers to an airtight container and enjoy them for up to 3 days. The flavors actually get deeper and more delicious over time, making it a fantastic make-ahead option.
Freezing
While it might be tempting to freeze extra salad, it’s not recommended—dairy-based dressings often separate and the potatoes can lose their wonderful texture when thawed. This potato salad is best enjoyed fresh from the fridge.
Reheating
French Onion Dip Potato Salad is at its creamy, dreamy best served cold or at room temperature. If you prefer to take the chill off, let the container sit on the counter for 20 minutes before serving—but skip the microwave to preserve the salad’s texture.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Feel free to swap some or all of the sour cream with plain Greek yogurt for a lighter twist. You’ll still get that tangy flavor and creamy texture, just with a bit less richness.
Is this French Onion Dip Potato Salad gluten-free?
It can be! Most potato salad ingredients are naturally gluten-free, but always double-check the label on your dry French onion soup mix as some brands do contain gluten.
Can I prep French Onion Dip Potato Salad in advance?
Yes, in fact, making it a day ahead is a secret trick—the flavors get even better overnight. Just give it a good stir before serving and you’re good to go.
What are the best potatoes to use?
Baby gold or red potatoes are perfect for their creamy interiors and because they hold their shape when tossed with the dressing. If needed, regular Yukon gold potatoes cut into bite-sized pieces will work in a pinch.
How do I make this salad vegetarian?
French Onion Dip Potato Salad is easily made vegetarian by simply omitting the bacon. You’ll still have all the classic onion dip flavor with a creamy, satisfying texture.
Final Thoughts
Whether you serve it on a sunny picnic table or bring it to a family potluck, French Onion Dip Potato Salad is guaranteed to make everyone go back for seconds. It’s a loving mash-up of two party favorites that feels both familiar and exciting, and it’s a breeze to prep ahead. Give it a try—this could become your new signature side!
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French Onion Dip Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delightful twist on classic potato salad, this French Onion Dip Potato Salad is creamy, flavorful, and perfect for any gathering. Creamy dressing with French onion soup mix coats tender baby potatoes, while green onions and optional bacon add extra layers of flavor and texture.
Ingredients
Potato Salad:
- 2 pounds baby gold or red potatoes, halved
- 1 tablespoon salt (for boiling potatoes)
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet (1 ounce) dry French onion soup mix
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Additional:
- 2 green onions, thinly sliced
- 1/2 cup shredded cheddar cheese, optional
- 4 slices bacon, cooked and crumbled, optional
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 12-15 minutes until tender. Drain and cool slightly.
- Make Dressing: In a large bowl, whisk together sour cream, mayonnaise, French onion soup mix, black pepper, and garlic powder.
- Combine: Add potatoes to the dressing, toss gently to coat. Fold in green onions, cheddar cheese, and bacon if using.
- Chill: Refrigerate for at least 1 hour before serving to enhance flavors.
Notes
- You can lighten the dressing by using Greek yogurt instead of sour cream.
- This salad can be prepared a day ahead and stored in the fridge.
- Garnish with extra green onions or crispy fried onions for added crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
