French Onion Dip Potato Salad
- 1 cup yogurt thick, or sour cream, Fage or Daisy preferably
- 1 cup mayo heavy, such as Hellmann's or Duke's
- 1/4 teaspoon coarse ground black pepper
- 1 ounce onion soup
- 2 celery ribs small, thinly sliced
- 1 tablespoon celery leaves finely chopped
- 1 pound potatoes
- cracked black pepper
- In large bowl, stir together well everything but the potatoes (and any garnishes). Cover and chill.nhile mixture is chilling, boil potatoes until tender*. Cover with ice water to stop cooking process. Cut into large bit-sized chunks.nently stir potatoes into chilled dip mixture. Cover and chill until serving.narnish with fresh celery leaves and fresh cracked black pepper. Serve.noes wonderfully with beef sandwiches, grilled burgers and steaks!
- *Cooking times can vary greatly on how you prefer your potato salad. ntill slightly crisp: 15 minutesnoft but still a bit al dente: 20 minutesnoft all the way through: 22-25 minutesn*These times may vary according to size of potatoes. If your knife goes through with no resistance, it's done all the way through. A little resistance and a lot of resistance defines the second and first cooking times.
yogurt, mayo, coarse ground black pepper, onion soup, celery, celery, potatoes, cracked black pepper
Taken from www.yummly.com/recipe/French-Onion-Dip-Potato-Salad-1522447 (may not work)