French Onion Dip Potato Salad
I’m calling this recipe French Onion Dip Potato Salad because that’s exactly what it tastes like, French Onion Dip baby! This dish tastes so decadent and rich but it’s very, very low in fat. The flavour you get from caramelizing onions is incredible and turning that into a potato salad, well let’s just say if you were to call me a genius, I wouldn’t disagree!!! Remember, potatoes aren’t fattening, it’s what we do to them that tends to make them that way.
Serves 6 – 8
6 Medium white potatoes, boiled and then peeled (optional, see notes)and cut into chunks
½ tbsp butter
6 Small-medium sized onions, sliced into half moons
6 Sprigs fresh thyme
1 Cup low fat yogurt (or Greek)
1 tbsp grainy Dijon mustard
1 tsp salt, plus more
½ tsp pepper, plus more
Add the butter to a large pan and heat over medium high heat.
When it’s hot and the butter has melted, add the onions and season with salt, mix well ensuring the onions are coated in the butter.
Continue sautéing at this temperature until you see the onions are starting to brown (about 10 minutes).
When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour (low and slow).
Whisk together the yogurt, Dijon mustard, 1 tsp salt and ½ tsp pepper then add in the boiled potatoes and caramelized onion.
Discard the thyme sprigs.
Chill for at least an hour before serving.
Taste and adjust seasoning.
Notes:
- I peeled the potatoes because my mother can’t stand the skin on but when I make this at home I leave the skin on.
- You can use shallots in place of onion or a combination of the two, just use one onion for every potato.
- Use a ½ tsp dried thyme in place of fresh.
A delicious recipe for French Onion Dip Potato Salad; a potato salad that tastes identical to French onion dip 🙂
| Servings | Prep Time |
| 8 | 5 minutes |
| Cook Time |
| 1 hour |
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I’m calling this recipe French Onion Dip Potato Salad because that’s exactly what it tastes like, French Onion Dip baby! This dish tastes so decadent and rich but it's very, very low in fat. The flavour you get from caramelizing onions is insane and turning that into a potato salad, well let’s just say if you were to call me a genius, I wouldn’t disagree!!! Remember, potatoes aren’t fattening, it’s what we do to them that tends to make them that way.
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- 6 medium white potatoes , boiled and then peeled (optional, see notes)and cut into chunks
- 1/2 tbsp butter
- 6 Small-medium sized onions , sliced into half moons
- 6 sprigs fresh thyme
- 1 cup low fat yogurt (or Greek)
- 1 tbsp grainy dijon mustard
- 1 tsp salt , plus more
- 1/2 tsp pepper , plus more
- Add the butter to a large pan and heat over medium high heat.
- When it’s hot and the butter has melted, add the onions and season with salt, mix well ensuring the onions are coated in the butter.
- Continue sautéing at this temperature until you see the onions are starting to brown (about 10 minutes).
- When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour (low and slow).
- Whisk together the yogurt, Dijon mustard, 1 tsp salt and ½ tsp pepper then add in the boiled potatoes and caramelized onion.
- Discard the thyme sprigs.
- Chill for at least an hour before serving.
- Taste and adjust seasoning.
- I peeled the potatoes because my mother can’t stand the skin on but when I make this at home I leave the skin on.
- You can use shallots in place of onion or a combination of the two, just use one onion for every potato.
- Use a ½ tsp dried thyme in place of fresh.
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