Description
French Onion Roasted Potato Salad is a warm and savory twist on classic potato salad, featuring crispy roasted potatoes tossed with caramelized onions, fresh herbs, and a tangy Dijon vinaigrette.
Ingredients
- 2 lbs baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil (for dressing)
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded Gruyère cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 30–35 minutes until golden and crispy, flipping halfway through.
- Meanwhile, melt butter in a skillet over medium-low heat. Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until deeply caramelized.
- Stir thyme into the caramelized onions and cook for 1 minute.
- In a small bowl, whisk together Dijon mustard, apple cider vinegar, white wine vinegar, and 1/4 cup olive oil to create the dressing.
- In a large bowl, combine warm roasted potatoes and caramelized onions.
- Pour dressing over the mixture and toss gently to coat.
- Sprinkle with chopped parsley and optional Gruyère cheese.
- Serve warm or at room temperature.
Notes
- For extra flavor, add crispy bacon bits.
- Use red potatoes if Yukon Gold is unavailable.
- This salad tastes even better after sitting for 30 minutes to absorb flavors.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-American