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French Onion Potato Salad Recipe

French Onion Potato Salad Recipe

Olivia Brooks
This French Onion Potato Salad Recipe is creamy, savory, and loaded with caramelized onions, tender baby potatoes, fresh thyme, Dijon mustard, and Gruyère cheese. It brings all the cozy flavors of French onion soup into a rich, comforting side dish perfect for gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Colander
  • Wooden spoon
  • Sharp knife
  • Cutting board

Ingredients
  

For the Potatoes

  • 2 pounds baby Yukon Gold potatoes halved if large
  • 1 tablespoon salt for boiling water

For the Caramelized Onions

  • 2 large yellow onions thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar optional, helps caramelize

For the Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley finely chopped
  • Salt and black pepper to taste

Optional Add-Ins

  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons chopped chives

Instructions
 

Step 1: Boil the Potatoes

  • Fill a large pot with water and add 1 tablespoon salt. Add the baby Yukon Gold potatoes and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.

Step 2: Caramelize the Onions

  • In a large skillet over medium heat, add butter and olive oil. Once melted, add sliced onions and salt. Cook slowly, stirring often, for 20–25 minutes until deeply golden and soft. Add sugar if needed.

Step 3: Prepare the Dressing

  • In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, thyme, and parsley. Season with salt and black pepper to taste. Stir until smooth.

Step 4: Slice the Potatoes

  • Once the potatoes are cool enough to handle but still slightly warm, cut them into bite-sized pieces. Leaving the skins on adds texture and flavor.

Step 5: Combine Everything

  • In a large mixing bowl, gently fold together the potatoes, caramelized onions, and dressing. Be careful not to overmix so the potatoes stay intact and creamy.

Step 6: Add Optional Cheese and Herbs

  • If using, fold in shredded Gruyère and sprinkle chives on top. The cheese melts slightly if the potatoes are warm, creating a beautiful richness.

Step 7: Chill and Serve

  • Cover and refrigerate for at least 1 hour to allow flavors to develop. Before serving, taste and adjust seasoning if needed.

Notes

  • For deeper flavor, caramelize the onions slowly over low heat without rushing.
  • Use waxy baby potatoes so they hold their shape after boiling.
  • Let the potatoes cool slightly before mixing to prevent breaking.
  • Add extra Gruyère on top just before serving for a richer finish.
  • Store leftovers in an airtight container in the refrigerator up to 3 days. Bring to room temperature or gently warm before serving.
Keyword French Onion Potato Salad Recipe