Best Grilled Potato Salad Lipton Onion Soup Recipes

Grilled Onion Potato Salad image

Provided by Kim127

Categories Potato

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 large onion
1 tablespoon olive oil
1/3 cup milk
1 teaspoon cider vinegar
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lbs red boiling potatoes (about 5-6 medium)
2/3 cup sliced celery

Steps:

Heat grill.
Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
Place onion on grill and cook 4-5 minutes per side or until brown and tender.
Let onion cool and then chop.
Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
When cool enough to handle, peeled and cut into 3/4 inch pieces.
In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
Whisk in mayo, salt and pepper.
Stir in onions.
Add potatoes to bowl, stir and then add celery.
Stir gently.
Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7

Vegetable Potato Salad image

Provided by Alley Barbie

Categories Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 ounce) lipton vegetable soup mix
1 cup hellmann's or best foods real mayonnaise
1 tablespoon white vinegar
2 lbs Red Bliss potatoes or 2 lbs potatoes, cooked and cut into 1-inch chunks
1/4 cup finely chopped red onion (optional)

Steps:

In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.

Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3

Cheesy Onion Potatoes image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 potatoes (quartered or sliced peeled or unpeeled)
1/2 cup butter, melted
1.5 (1 1/4 ounce) packages lipton dry onion soup mix
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper (optional I like to add it in)
1/2-1 teaspoon fresh ground black pepper
2 cups grated cheddar cheese (can use less)
5 large green onions, chopped

Steps:

If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
Preheat oven to 400 degrees F.
Set oven rack to bottom position.
Bake uncovered 30 minutes.
Remove and stir the potatoes.
Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
Sprinkle with cheese and green onions over the hot potatoes.
Serve immediately.