Sweet Onion Potato Salad Recipe is a very unusual and delicious potato salad. Adding the sweet onions definitely elevates potato salad to a new plane! It seems that the longer the potatoes and sweet onions sit, the more flavor they absorb.
More of Linda’s Salad and Salad Dressing Recipes.
Please check out my Backyard Barbecue dinner menu which includes this Sweet Onion Potato Salad recipe.
- 7 (3 pounds) medium red potatoes
- 1 large sweet onion (Walla Walla, Vidalia, or Maui onion)*
- 1 cup celery, finely chopped
- 1 large Golden Delicious apple, unpeeled, cored, and diced
- 12 pimiento-stuffed green olives, sliced
- 1/3 cup sweet pickles, chopped
- 1 1/2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon steak sauce or soy sauce
- Salt and pepper to taste
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In a large pot over medium-high heat, boil potatoes (with skins on) just until barely done or tender when pierced with a fork; drain and cool slightly.
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As soon as you can handle the potatoes, peel and cut into chunks; place into a large bowl.
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Cut onion into quarters and slice thin; add to potatoes along with apple, celery, green olives, and sweet pickles.
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In a small bowl, combine mayonnaise, Dijon mustard, cider vinegar, and steak sauce or soy sauce. Spoon over potato mixture; mix gently. Season with salt and pepper.
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Cover and refrigerate at least 2 hours or overnight before serving.
* Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. When cut into, sweet onions should have a creamy white interior. Avoid onions that have soft spots or surface bruises. Avoid onions that are soft or sprouting.
Young onions are sweeter than old ones. They should have absolutely NO SMELL whatever. If they do, they are probably bruised somewhere under the skin and are on their way out.