Potato Salad With Spring Onions brings a burst of flavor and freshness to your table, perfect for any occasion. Whether you're hosting a summer barbecue or looking for a delicious side dish, this recipe will surely impress.
Listen, I don’t know about you, but I live for the sides! Whether it’s a Backyard BBQ, Thanksgiving, or Christmas, most people focus on the main course, but you’ll find me with a plate filled sky-high with sides!
This spring onion potato salad recipe takes this classic to a whole new level. The mild, slightly sweet flavor of spring onions pairs perfectly with the creamy potatoes.
For more potato salad recipes check out my Turkish Potato Salad, Classic Potato Salad, or Smashed Potato Salad.
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Why you'll love this recipe
- Versatile: Great for picnics, barbecues, or as a simple side dish.
- Budget-friendly: This simple potato salad recipe uses affordable, readily available ingredients.
- Customizable: Easily adapt to your personal preference or dietary needs.
- Make-ahead friendly: This is the perfect potato salad recipe to make ahead of time as it tastes even better the next day.
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 Wholegrain 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: Look for pink Himalayan Sea Salt, as it contains many trace minerals that the body needs!
- Black Pepper
- Paprika
See the recipe card for quantities.
Instructions
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.
Substitutions and variations
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- 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.
Serving suggestions
Serve this delicious potato salad alongside:
- Hamburgers
- Hot Dogs
- Grilled Salmon
- Grilled Chicken
- BBQ
- Salads
- Sandwiches
Storage and reheating
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- To reheat, remove the potato salad from the fridge 10-15 minutes before serving.
Top tip
For the best flavor and texture, dress the potatoes while they're still warm. 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.
FAQ
Yes, red potatoes work well and add a nice color to the salad.
Definitely! Replace the mayonnaise with a vegan alternative or use mashed avocado for a creamy, plant-based dressing.
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just keep it refrigerated and give it a quick stir before serving.
I would not recommend it as the texture may become watery upon thawing.
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Potato Salad With Spring Onions
Ingredients
- 2 lbs Yukon Gold Potatoes
- ¼ cup Apple Cider Vinegar
- ½ cup Mayonnaise add more to taste
- 2 tablespoon Dijon Mustard
- ½ cup Celery
- ¼ cup Spring Onions
- 1 tablespoon Dill
- ½ teaspoon Sea Salt more to taste
- ¼ teaspoon Pepper
- ¼ teaspoon Paprika
Instructions
- Wash and cut potatoes into large chunks (roughly 1-2 inch pieces) and add them to a large pot of cold water and salt.
- Boil until tender, which is about 15-20 minutes. You will want the potatoes to be pretty soft, to help create a more creamy potato salad.
- While the potatoes are boiling, make the dressing by combining the apple cider vinegar, mayo, mustard, dill, green onions, salt, pepper, and paprika.
- Chop the celery and set aside.
- 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 dressing.
- Gently toss to combine. If you enjoy a creamier potato salad, you can break up more of the potatoes with a fork.
- Add in the celery and gently toss again to combine. Top with additional dill, green onions, and paprika.
- Allow to cool at room temperature, then cover and place in the fridge for 4 hours, to overnight.
Notes
- Greek Yogurt: Substitute mayonnaise with Greek yogurt for a lighter option.
- Add Bacon: For a smoky twist, sprinkle crispy bacon bits over the potato salad before serving.
- Fresh Herbs: Mix in chopped parsley or tarragon for an extra burst of freshness.
- Protein: Add in some chopped boiled eggs for an added boost of protein.
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