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.
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I love potato salad. I actually am one of “those” people who will eat it as their main dish at barbecue. Skip the meat; pass the potatoes. And French onion dip makes me weak in the knees. It has always been the one item I search the food-table for at parties. And if I see it, well, I pretty much will sit by it the entire night.
So when I saw that the Kraft Dips packing got a new makeover at Walmart, including the Green Onion, Bacon and Cheddar & the French Onion, I knew I needed to stock up for this coming weekend’s camping trip. So I did, thinking I’d bring chips and dip up to Red Feather, Colorado.
My husband was going to make his famous BBQ-rib tinfoil dinners, so I needed to bring some sort of salad, and I instantly knew it would be French Onion Potato Salad instead. With 5 main ingredients, it was easy to make, and well, I took little nibbles – or spoonfuls if I’m being honest, along the way.
I never thought potato salad could get any better. Well it did my friends. This French Onion Potato Salad is so delicious and creamy, and I just can’t wait for our next camp trip, party or picnic so I can make this recipe again. Cheers to summer, camp trips and rockin’ potato salads.
Enjoy! XOXO San
How do you make French Onion Potato Salad?
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, add and stir together Kraft French Onion Dip, plain yogurt, and mustard. Set aside.
Drain the potatoes and let 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.
Here are my favorite kitchen tools used to make this French Onion Potato Salad:
KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.
CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cut board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.
POTS: I am a total snob after having an assortment of pots in our cupboard over the years. After getting some Calphalon pots on sale at my local grocer, I won’t try anything else. They are affordable and durable – a win, win in our home.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
Don’t forget to pin this to your favorite Pinterest board to save for later!
French Onion Potato Salad
- 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
- 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.
Find the new packing make-over Kraft Dips at your local Walmart.