Onion Dip Potato Salad Recipes

FRENCH ONION DIP POTATO SALAD

Steps:

• In large bowl, stir together well everything but the potatoes (and any garnishes). Cover and chill.
• While mixture is chilling, boil potatoes until tender*. Cover with ice water to stop cooking process. Cut into large bit-sized chunks.
• Gently stir potatoes into chilled dip mixture. Cover and chill until serving.
• Garnish with fresh celery leaves and coarse ground black pepper. Serve.
• Goes wonderfully with beef sandwiches, grilled burgers and steaks!

FRENCH ONION POTATO SALAD

Steps:

• Place potatoes in a large pot of boiling water and add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork.
• In a small mixing bowl, stir together Kraft French Onion Dip, plain yogurt, and mustard. Set aside.
• Drain the potatoes and allow potatoes to cool. Once cooled, add the yogurt mixture and stir together to combine. Season with salt and pepper to taste. Add in crumbled bacon and chives and fold in to incorporate.
• Cover and set in the fridge until ready to serve.

FRENCH ONION DIP POTATO SALAD

Steps:

• Add the butter to a large pan and heat over medium high heat.
• When it's hot and the butter has melted, add the onions and season with salt, mix well ensuring the onions are coated in the butter.
• Continue sautéing at this temperature until you see the onions are starting to brown (about 10 minutes).
• When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour (low and slow).
• Whisk together the yogurt, Dijon mustard, 1 tsp salt and ½ tsp pepper then add in the boiled potatoes and caramelized onion.
• Discard the thyme sprigs.
• Chill for at least an hour before serving.
• Taste and adjust seasoning.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

SOUR CREAM AND ONION POTATO SALAD

Steps:

• In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
• Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
• Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
• While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
• Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
• For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
• Add the crispy potatoes to the dressing and toss to coat.
• Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
• Enjoy.

DILL POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

GREEN ONION POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.

ONION DIP POTATO SALAD

Steps:

• In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled.
• Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.

CARAMELIZED ONION POTATO SALAD

Steps:

• In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

POTATO SALAD WITH WARM ONION DRESSING

Steps:

• Place a steamer basket in a saucepan with 1/2" of water.
• Place the potatoes in the steamer.
• Bring to a boil over high heat.
• Reduce heat to medium, cover& cook 20 minutes, or until tender.
• Rinse under cold water briefly & drain.
• Place in large serving bowl.
• Meanwhile, heat the oil in a medium nonstick skillet over medium heat.
• Add onion & garlic & cook stirring for 8 minutes, or until the onion is very soft.
• Add the vinegar, apple juice, mustard,parsley, & salt.
• Cook for 2 minutes or until heated through.
• Pour over the potatoes.
• Toss to coat.
• Than let stand at least 15 minutes to allow the flavors to blend.

CHEESY ONION DIP-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
• Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
• Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
• Bake in the oven until heated through and cheese is melted, about 25 minutes.