Description
This French Onion Potato Salad is rich, creamy, and packed with deep savory flavor. It takes everything you love about classic potato salad and elevates it with caramelized onions, crispy bacon, and a creamy, tangy dressing. The result is a bold, comforting side dish that feels perfect for BBQs, family dinners, or meal prep.
Ingredients
For the Potato Salad:
- 2 lbs baby potatoes (halved)
- 6 slices bacon (cooked and crumbled)
- 1 large onion (thinly sliced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Place the halved baby potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for about 10–15 minutes until fork-tender. Be careful not to overcook them. Drain and let them cool slightly so they hold their shape when mixed.
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and let it cool, then crumble into small pieces. Reserve a little bacon fat in the pan for extra flavor.
In the same skillet, add butter and olive oil along with the sliced onions. Cook over medium-low heat, stirring occasionally, for about 15–20 minutes until the onions are soft, golden brown, and deeply caramelized. This step builds the signature French onion flavor, so take your time.
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
In a large mixing bowl, add the warm potatoes, caramelized onions, diced red onion, and most of the bacon. Pour the dressing over everything and gently fold until the potatoes are well coated without breaking apart.
Sprinkle the remaining bacon and fresh parsley on top. Let the salad rest for at least 20–30 minutes before serving so the flavors can fully develop. You can serve it slightly warm or chilled depending on your preference.
Notes
- Start potatoes in cold water for even cooking
- Don’t skip caramelizing onions, it’s key for flavor
- Cook onions low and slow for best sweetness
- Let potatoes cool slightly before mixing to avoid breaking
- Taste dressing before mixing to adjust salt and tang
Nutrition
- Serving Size: Per serving
- Calories: 320