Caramelized Onion Potato Salad- this creamy potato salad is full of crumbled bacon and sweet caramelized onions. It makes a great side dish for burgers, grilled chicken, steak, or barbecue.
I love the sweetness of caramelized onions. It takes a good 20 to 30 minutes to get onions nice and caramelized. You want the heat fairly low and be sure to stir them frequently so they don’t burn.
What Type Of Onion To Use?
I like to use sweet onion or yellow onion for this recipe, but you can use white onion or red onion.
A combination of mayonnaise and sour cream makes a really creamy base for the dressing and the sour cream gives the potato salad a little tang. You can use all mayo if you prefer.
Type of Potato To Use
I use red potatoes for this recipe, but russet potatoes or Yukon Gold potatoes can be used instead.
Add Some Spice
If you want to spice up your potato salad, add 1/4 to 1/2 teaspoon of cayenne pepper.
Make Ahead and Storage
Leftovers will keep for 3 days in an airtight conatiner in the refrigerator. Should be made at least 1 hour ahead of time so the flavors have a chance to blend.
Make sure the onion slices aren’t too long or it makes the potato salad difficult to eat. You can roughly chop the slices.
More Potato Salad Recipes
- Jalapeno Popper Potato Salad
- Sour Cream and Bacon Potato Salad
- Southern Potato Salad
- Southern Mustard Potato Salad
- Loaded Ranch Potato Salad
- Creamy Dill Potato Salad
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 medium yellow or sweet onions, thinly sliced
- 3 pounds small red potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1 tablespoon chopped fresh parsley
- Place a large nonstick skillet over medium-low heat. Add butter and vegetable oil. When hot, add the onion.Cook stirring occasionally for 25 to 30 minutes.Season with salt and pepper.
- Cut the potatoes in quarters and place in a large pot. Add water to cover by 1-inch. Bring to a boil and then add 1 tablespoon of salt.Reduce heat to a simmer and simmer for 15 to 20 minutes or until tender. Drain.
- In a large bowl, stir together mayonnaise, sour cream, mustard, vinegar, salt, and pepper.
- Add onions and potatoes and mix well. Sprinkle bacon and parsley on top.
- Refrigerate for at least 2 hours before serving.
Want to Save This Recipe?