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.
Servings: 6
Calories: 252kcal
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.2 lbs Yukon Gold Potatoes
- 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.¼ cup Apple Cider Vinegar, ½ cup Mayonnaise, 2 tablespoon Dijon Mustard, ¼ cup Spring Onions, 1 tablespoon Dill, ½ teaspoon Sea Salt, ¼ teaspoon Pepper, ¼ teaspoon Paprika
- Chop the celery and set aside.½ cup Celery
- 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
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.
Nutrition
Calories: 252kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 501mg | Potassium: 693mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 31mg | Calcium: 32mg | Iron: 1mg
