French Onion Dip Potato Salad Recipes

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FRENCH ONION POTATO SALAD



French Onion Potato Salad image

This French Onion Potato Salad combines two summer favorites into one dish. This simple recipe will easily become a picnic, campout, and barbecue must have.

Provided by Sandra

Categories     Side Dish

Time 30m

Number Of Ingredients 7

6 cups red potatoes (diced)
1 cup Kraft French Onion Dip
5 ounce cup plain Greek yogurt
3/4 cup cooked crumbled bacon (about 6 thick slices)
5 tablespoons chives (chopped)
1 teaspoon mustard (optional (use brown mustard for some spice))
salt and pepper (to taste)

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.

Nutrition Facts : Calories 301 kcal, Carbohydrate 18 g, Protein 10 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 744 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

FRENCH ONION DIP POTATO SALAD



French Onion Dip Potato Salad image

I'm calling this recipe French Onion Dip Potato Salad because that's exactly what it tastes like, French Onion Dip baby! This dish tastes so decadent and rich but it's very, very low in fat. The flavour you get from caramelizing onions is insane and turning that into a potato salad, well let's just say if you were to call me a genius, I wouldn't disagree!!! Remember, potatoes aren't fattening, it's what we do to them that tends to make them that way.

Provided by Lisa

Yield 8

Number Of Ingredients 8

6 medium white potatoes (, boiled and then peeled (optional, see notes)and cut into chunks)
1/2 tbsp butter
6 Small-medium sized onions (, sliced into half moons)
6 sprigs fresh thyme
1 cup low fat yogurt ((or Greek))
1 tbsp grainy dijon mustard
1 tsp salt (, plus more)
1/2 tsp pepper (, plus more)

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.

ONION DIP POTATO SALAD



Onion Dip Potato Salad image

Everyone loves onion dip, so toss in scallions and celery, then into tender red-skinned potatoes for a yummy summer salad! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Low Protein

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

3 lbs red potatoes, quarted
1/4 cup apple cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon cracked pepper
3 ribs celery, thinly sliced
3 scallions, thinly sliced
3 tablespoons chopped fresh parsley
1 1/4 cups sour cream, and onion dip (from 16oz container)

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.

FRENCH POTATO SALAD



French Potato Salad image

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

2 pounds potatoes, peeled, cooked and sliced
1/4 cup chopped onion
1/3 cup olive oil
4 teaspoons cider vinegar
1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
2 tablespoons minced chives
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

Nutrition Facts :

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