FRENCH ONION ROASTED POTATO SALAD
Steps:
- Preheat oven to 400 degrees. Mix diced potatoes, olive oil, and garlic powder in a big bowl and mix together. Spread onto a baking pan and roast for 45 minutes to an hour. Let potatoes completely cool.
- Mix potatoes and remaining ingredients together and let chill in the refrigerator for at least an hour. Top with crispy fried onions before serving.
FRENCH ONION POTATO SALAD
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.
Provided by Sandra
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 301 kcal, Carbohydrate 18 g, Protein 10 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 744 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
FRENCH ONION DIP POTATO SALAD
Provided by [email protected]
Number Of Ingredients 8
Steps:
- In large bowl, stir together well everything but the potatoes (and any garnishes). Cover and chill.
- While mixture is chilling, boil potatoes until tender*. Cover with ice water to stop cooking process. Cut into large bit-sized chunks.
- Gently stir potatoes into chilled dip mixture. Cover and chill until serving.
- Garnish with fresh celery leaves and coarse ground black pepper. Serve.
- Goes wonderfully with beef sandwiches, grilled burgers and steaks!
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 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.
Provided by Lisa
Yield 8
Number Of Ingredients 8
Steps:
- 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.
ONION DIP POTATO SALAD
Everyone loves onion dip, so toss in scallions and celery, then into tender red-skinned potatoes for a yummy summer salad! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled.
- Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.
SCALLOPED POTATO WITH FRENCH ONION BASE
This beautiful tasting potato bake will be a winner with your family, friends or guests! My mouth is watering just thinking about it!
Provided by ozzygirl
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Thinly scallop the potatoes.
- Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
- Heat oven to approximately 200 degrees.
- Grease the bottom and sides of an oven friendly dish with a small amount of butter.
- Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top. Repeat this step for each layer.
- Cover with foil and bake for approximately 60 minutes. Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.
Nutrition Facts : Calories 291.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 34, Sodium 792.7, Carbohydrate 44.8, Fiber 5.3, Sugar 3.6, Protein 6.4
POTATO CHIPS WITH FRENCH ONION DIP
What could be better than homemade potato chips? If you're used to snacking from a bag, eating these crunchy, kettle-style treats will be like tasting potato chips for the first time. They're great with Michael Ruhlman's creamy French onion dip. (His secret for perfectly caramelized onions? A little butter and a lot of patience!)
Provided by Michael Ruhlman
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
- In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
- In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
- Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
- Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
FRENCH ONION POTATOES
This kind of sounds odd, but if you think about it, its not odd at all! And it is very good. Even non-mashed potato people like this! Make sure the cream cheese and French onion dip are at room temperature.
Provided by pines506
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in water until tender.
- Mash and add butter if using and salt and pepper.
- Mix in cream cheese and French onion dip.
- Potatoes should be creamy not dry. If too dry add more dip or cream cheese.
- Serve.
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