Description
This creamy French Onion Dip Potato Salad combines tender boiled baby potatoes with a rich blend of sour cream, mayonnaise, and dry French onion soup mix. Enhanced with fresh chives and red onion, this flavorful salad is perfect as a refreshing summer side dish or picnic favorite, with optional toppings like crispy bacon bits or caramelized onions to add extra texture.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
Dressing
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1 packet (about 1 oz) dry French onion soup mix
Mix-ins
- 1/4 cup fresh chives, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Optional Toppings
- Crispy bacon bits
- Caramelized onions
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 10–12 minutes. Drain well and let cool completely.
- Prepare Dressing: While potatoes cool, combine sour cream, mayonnaise, and French onion soup mix in a large mixing bowl. Stir until smooth and fully incorporated.
- Mix Salad: Once potatoes are cool, add them to the bowl along with chopped chives and finely chopped red onion. Gently toss until all potatoes are evenly coated with the dressing.
- Season and Chill: Season with salt and pepper to taste. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, garnish with extra chives and optional crispy bacon bits or caramelized onions to add additional flavor and texture.
Notes
- For a lighter version, substitute Greek yogurt for sour cream or mayonnaise.
- This salad is best served cold and can be made a day ahead for enhanced flavor.
- Check the soup mix for gluten if you require strict gluten-free ingredients.
