Picnic Potato Salad

Potato salad gets a lift of flavor with ready-made onion dip. It's easy, delicious and so much better than the traditional deli version.


  • 3 pounds small red potatoes, cut into 1-inch cubes
  • 2 1/2 teaspoons salt, divided
  • 1 cup sliced celery
  • 1/2 cup red onion, chopped
  • 4   hard-cooked eggs
  • 1 cup refrigerated French onion dip
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon coarsely ground black pepper
  •  Celery leaves and red onion wedges (optional)


  1. Place potatoes in (4-qt.) Casserole. Cover potatoes with water; add 1 teaspoon of the salt. Cover; bring to a boil and cook 8-10 minutes or until tender. Drain using large Stainless Mesh Colander; cool completely. 

  2. Slice celery using Chef's Knife. Chop onion and 3 of the eggs using Food Chopper

  3. Combine onion dip, brown sugar, remaining 1 1/2 teaspoons salt and black pepper in large Bamboo Fiber Mixing Bowl. Add potatoes, celery, onion and chopped eggs; mix gently with Mix 'N Scraper®. Cover with lid; refrigerate at least 2 hours or overnight.

  4. Transfer salad to chilled Chillzanne® Bowl. To serve, slice remaining egg with Egg Slicer Plus®; place on top of salad. Garnish with celery leaves and red onion wedges, if desired. 


  • 12  servings

Nutrients per serving:

Calories 160, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 85 mg, Carbohydrate 24 g, Protein 5 g, Sodium 620 mg, Fiber 2 g 

Cook's Tips:

Cool drained potatoes in colander quickly by placing under cold running water.

This potato salad can be prepared up to 1 day in advance.

To keep salads cold for picnics or potlucks, transfer salad that has been chilled overnight into a chilled Chillzanne® Bowl. The bowl contains a unique food-safe gel that keeps foods cold for hours. For best results, place the bowl in the freezer for at least 4 hours or overnight before using. 

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