Inspired by the classic dip, this creamy onion dip potato salad features rich caramelized onions plus spring onions, chives, and fresh herbs. It’s the perfect side for warm weather cookouts!
When it comes to potato salad, I am no dogmatist. I like it cold, room temperature, or even just after the warm potatoes are tossed with the mayo. For that matter, I can take or leave the mayo, too. Grainy mustard, smooth Dijon, or a vinaigrette are all great to me.
Whatever the form or temperature, I only ask that potato salad be well seasoned and generally delicious, with punchy elements like herbs and alliums.
I feel strongly that this onion dip potato salad hits all the right notes: well-seasoned, creamy, herby, tangy, and, owing to the caramelized onions, just a little bit sweet. Besides caramelized onions, I also added fresh spring onions and chives for extra kick. It’s spring and we deserve the full range of onion-y unctuousness.
For the best flavor, give the potato salad time to meld in the fridge. If you can make it a day ahead, great, but making it at least 3 hours ahead will give the flavors time to develop. I like to cook my potatoes whole and then wait until they are cool enough to handle before slicing. I then toss the warm potatoes with the rest of the ingredients, as warm potatoes seem to take on flavors more completely than cold ones.
Onion Dip Potato Salad
To capture the complexity of my favorite onion dip, I started with two yellow onions, caramelized low and slow for about an hour. This cook is mostly hands off – just check occasionally to stir and edge the heat down as needed. To get closer to the creamy richness of great onion dip, I used more sour cream than mayo. And in the same way the dip plays the flavor of caramelized onions off of the sharp edge of fresh ones, I used minced spring onions for extra zip.
I finished the potato salad with a few handfuls of fresh herbs. Parsley, chives, and dill are an ideal combo, but feel free to play with flavors and use what you have on hand. A couple tablespoons of minced tarragon would also be lovely.
Potato Salad Basics
To make this super delicious onion dip potato salad, you just need a few key ingredients.
- Yukon Gold or yellow potatoes: this variety has the perfect texture for potato salad. Other varieties can taste starchy or have a mealy texture.
- Yellow onions
- Spring or salad onions
- Fresh herbs
- Sour Cream
- Real Mayonnaise: We are firmly a Duke’s household
- Dijon mustard
How to Make Onion Dip Potato Salad
- Start caramelizing the onions right away. This process takes about an hour but is almost entirely hands off. Caramelized onions can also be made ahead of time.
- Put whole, scrubbed potatoes in a big pot of cold water and bring to a boil. Add 3 tablespoons of salt once the water is boiling and cook until potatoes and fork tender.
- If needed, cut out any bad spots in your potatoes before cooking
- I like my potatoes unpeeled – if you prefer peeled, go for it!
- Let potatoes cool, and cut into 1-inch pieces
- Mix the sour cream, mayo, Dijon, chopped caramelized onions, spring onions, and herbs, and then fold in the cut potatoes. Keep tasting and adding salt as needed. Cover, chill for at least 3 hours, and serve!
- 2 medium yellow onions (approximately 2 cups), sliced paper thin
- 2 - 3 tablespoons olive oil
- 2 pounds Yukon Gold or yellow potatoes (select potatoes that are roughly the same size), scrubbed
- 2/3 cup sour cream
- 1/3 cup mayo
- 2 teaspoons Dijon
- 2 spring or salad onions or 4 greens onions, minced
- 1/4 cup parsley, minced
- 2 tablespoons dill, minced
- 2 tablespoons chives, minced
Set a medium skillet over medium-low heat. When pan is warm, add 2 tablespoons olive oil, onions, and a pinch each salt and pepper. Once you hear the faintest sizzle, edge heat down to low. Cook 50 - 60 minutes, stirring every 10 minutes or so. Add more olive oil as needed and adjust heat lower if onions start to brown on the edges. Toward the end of cook time, add more salt to taste. Set aside to cool, set aside a few caramelized onions for garnish, then chop the rest of the carmelized onions.
Meanwhile, set whole potatoes in a large pot filled with cold water and bring to a boil. Once boiling, add 3 tablespoons salt. Cook potatoes in boiling water for 12 - 18 minutes, or until fork tender. Set potatoes aside until cool enough to handle, then cut potatoes into 1-inch pieces.
In a large mixing bowl, combine the chopped caramelized onions, sour cream, mayo, Dijon, spring onions, and herbs (reserve a tablespoon of herbs for garnish). Gently fold in the cooked potatoes. Add salt and pepper to taste. Cover and chill for at least 3 hours before serving.
To serve, spoon into a clean bowl, and top with reserved caramelized onions and fresh herbs.
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