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French Onion Potato Salad

A rich and savory twist on a classic side dish, featuring crispy roasted potatoes and jammy caramelized onions tossed in a luscious, creamy dressing inspired by French onion dip.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 3 lbs Russet or Yukon Gold potatoes cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Caramelized Onions
  • 2 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 1 tbsp beef broth or water for deglazing
Creamy Dressing
  • 0.75 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.5 cup Gruyère cheese shredded, optional
  • 0.25 cup fresh chives chopped

Equipment

  • Large baking sheet
  • Large Skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, pepper, and garlic powder. Roast on a baking sheet for 35-45 minutes until golden and crispy. Let cool.
  2. In a large skillet, heat butter and olive oil over medium-low. Add sliced onions and salt. Cook slowly, stirring occasionally, until deeply caramelized and jammy (about 30-40 minutes). Deglaze with broth if needed. Let cool.
  3. In a large bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, and onion powder.
  4. Fold the cooled caramelized onions into the dressing mixture.
  5. Gently fold in the cooled roasted potatoes, Gruyère cheese (if using), and chopped chives until evenly coated.
  6. Chill for at least 1 hour before serving. Garnish with extra fresh chives.

Notes

Letting the potatoes and onions cool slightly before mixing prevents the dressing from melting and separating.