The Best Potato Salad With Spring Onions

Potato Salad With Spring Onions brings a burst of flavor and freshness to your table.  It’s the perfect make-ahead dish for BBQs, weeknight dinners, or picnics with friends.

I get it—so many potato salads are either too heavy, too bland, or just plain boring. This one isn’t. I’ve made this Potato Salad With Spring Onion more times than I can count, and I’m sharing all my best tips so yours turns out just right every single time. Whether you're hosting a cookout or just need something easy for meal prep, this recipe keeps it simple and full of flavor. You don’t need fancy ingredients or complicated steps. Just a few kitchen basics, fresh spring onions, and you’re good to go.

If you are like me and love potato salad, check out some of my favorites like Turkish Potato Salad, Classic Potato Salad, or Smashed Potato Salad.

Ingredients

• Yukon Gold Potatoes: These are super creamy and work really well with this potato salad. If you don't have Yukon Gold you can use any waxy potatoes like yellow potatoes, or small new potatoes. I would not recommend using russet potatoes are they are a little too starchy for this recipe. You will also want to buy potatoes on the smaller side or cut the larger potatoes into smaller pieces.
• Apple Cider Vinegar: This provides a really nice bit of tang to this potato salad. If you don't have apple cider vinegar, you can use white vinegar or a little lemon juice.
• Mayonnaise: Look for mayonnaise that is made with avocado oil, instead of inflammatory oils like canola or palm oil. My favorite brand is Chosen Foods avocado mayo. Also, I recommend using full-fat mayo for best results.
• Dijon Mustard or Whole Grain Mustard: Be sure to also read the ingredient labels on your Dijon mustard. Look for a brand that contains minimal ingredients such as Primal Kitchen Foods. 
• Celery: I love adding a bit of celery for some added crunch. If you don't like celery you can still get a little crunch by adding a little bit of red onion.
• Spring Onions: Spring onions add a nice bit of freshness to this potato salad, without overpowering the dish.
• Dill: I recommend using fresh dill, but if you don't have any on hand, you can use dried dill. Just adjust the amount to suit your palate. 
• Sea Salt, Black Pepper & Paprika: Look for pink Himalayan Sea Salt, as it contains many trace minerals that the body needs! The pepper and paprika add a little kick and color!

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Greek Yogurt: Substitute mayonnaise with Greek yogurt for a lighter option.
• Add Bacon: For a smoky twist, sprinkle crispy bacon bits on top of the salad.
• Fresh Herbs: Mix in chopped fresh parsley, chives, or tarragon for an extra burst of freshness.
• Protein: Add in some chopped hard-boiled eggs for an added boost of protein.
• Low-Fat: If you are watching your overall fat intake, you can swap out the full-fat mayo for the low-fat variety. 
• Uplevel: For a fancy twist add a little creme fraiche to the dressing mixture.

How To Make Potato Salad With Spring Onions

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Boil the Potatoes: Wash and cut potatoes into small chunks (roughly 1-2 inch pieces) and add them to a large pot of cold water and salt. Boil potatoes until tender, which will take roughly 15-20 minutes. You will want the potatoes to be pretty soft, to help create a more creamy potato salad.

Prepare the Dressing: While the potatoes are boiling, make the dressing by combining the apple cider vinegar, mayonnaise, mustard, dill, green onions, salt, pepper, and paprika in a large bowl.

Chop the celery and set aside.

Combine Ingredients: Once the potatoes are done (they should be very soft, and breakable with a fork, but not completely mushy) drain well, then add them to the creamy dressing along with the celery. Gently toss to combine. If you enjoy a creamier texture, you can break up more of the potatoes with a fork.

Top with additional dill, green onions, chopped chives, and paprika.

Chill and Serve: Allow to cool at room temperature, then cover and place in the fridge for 4 hours, to overnight.

Expert Tips And Notes

• Dressing The Potatoes: For the best flavor and texture, dress the potatoes while they're still warm, but not hot. This allows them to absorb the dressing better, resulting in a more flavorful salad. Just make sure they're not too hot, or the mayonnaise might separate.
• Don't Skip The Vinegar: The vinegar really makes this salad pop, so don't skip it!
• Taste As You Go: Potatoes take salt really well. Start with the amount of salt listed in the recipe, but add more if needed.
• Make Ahead: Make this potato salad ahead of time for the best flavor. The salad should rest for at least 4 hours (or overnight) to allow the flavors to meld.

What To Serve With Potato Salad With Spring Onion

• Grilled Meats: Pairs perfectly with smoked chicken, steak, or Traeger grilled salmon.
• Sandwiches: Serve alongside your favorite sandwiches, smoked hot dogs, or smoked burgers.
• Picnic Sides: Serve with other picnic side dishes like creamy American coleslaw, high protein pasta salad, or elote pasta salad for an easy picnic meal.
• Toppings: Sprinkle with crispy smoked bacon bits, chopped chives, or smoked paprika for a boost of flavor.
• Beverages: Iced tea, sparkling water, cold lemonade or a glass of crisp white wine would all be good choices.

Storage And Reheating

• Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.
• Freezing & Reheating: Do not freeze! It will affect the texture and make it grainy. Also, this dish is best served cold or at room temperature. You can remove the potato salad from the fridge 10-15 minutes before serving.