This potato salad is a simple yet satisfying dish that features fresh spring onions, creamy mayo, and tender Yukon gold potatoes. It’s a great side for barbecues or weeknight dinners, and everyone will enjoy it!
This salad recipe targets common issues of blandness and unappealing texture often associated with traditional potato salads and aims for freshness and flavor.
I remember hosting a cookout and wanting a side that didn’t take forever to prepare. After a trial of several recipes, I found that a quick toss of warm potatoes with some mayo and spring onions makes all the difference in taste and texture. This dish is creamy without being too heavy, solving the usual potato salad pitfalls.
The recipe comes together in about 30 minutes, and you’ll find it retains well in the fridge. As the flavors meld, this salad becomes even more delicious. It’s a reliable choice that you can easily whip up for any occasion or last-minute guests.
If you’re looking for another easy side that packs flavor, try my delicious Watermelon Feta Salad.
Table of contents
Why You Will Love This Recipe
- Fresh and Bright Flavor , The spring onions add a crisp zestiness that livens up the potato salad, making it a refreshing choice for your meal, especially in warmer weather.
- Comforting, Creamy Texture , Yukon gold potatoes lend a buttery creaminess that makes each bite satisfying. You’ll enjoy a delightful mouthfeel without needing excessive mayo.
- Quick Prep and Cook Time , With just 10 minutes of prep and 20 minutes of cooking, you can whip up this potato salad nearly on a whim, ideal for unexpected gatherings.
- Versatile with Ingredients , You can easily swap ingredients like mayo for yogurt or add herbs and spices to cater to your taste, making it adaptable for various diets or cravings.
Easy Potato Salad with Spring Onion Recipes
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Fat
Description
This simple Spring Onion and Potato Salad is easy to prepare, stores well, and can be modified to suit various dietary preferences.
Ingredients
- 1 pound (454 g) Yukon gold potatoes, cut into 1-inch chunks
- ¼ cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) dill relish or finely chopped dill pickles
- 1 tablespoon (15 ml) Dijon or yellow mustard
- 1 tablespoon (15 ml) vinegar, white or apple cider
- 2 spring onions, sliced thinly
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) black pepper
- ½ teaspoon (2.5 g) dried dill
Instructions
- Step 1: Place the diced Yukon gold potatoes into a large pot of boiling water. Boil on medium to medium-high heat for 15-20 minutes or until the potatoes are fork tender. Test doneness frequently by poking a potato piece with a fork; they should break apart easily but remain intact. Avoid overcooking to prevent mushiness.
- Step 2: While the potatoes are boiling, thinly slice the spring onions. In a large bowl, combine the sliced spring onions with mayonnaise, Dijon or yellow mustard, dill relish or chopped dill pickles, vinegar, garlic powder, salt, black pepper, and dried dill. Mix well to create the salad base.
- Step 3: Once the potatoes are done, drain them thoroughly using a strainer or colander. Proper draining is essential to avoid excess water which can make the salad soggy.
- Step 4: Add the drained potatoes to the bowl with the salad base. Gently fold the potatoes into the dressing using a spatula or spoon. Combine carefully to maintain potato chunks and prevent them from breaking apart too much, ensuring a creamy yet hearty texture.
- Step 5: Cover and refrigerate the potato salad for at least 30 minutes before serving. Chilling allows flavors to meld while delivering a refreshing and satisfying side dish.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from heat sources.
- Refrigeration: Store in an airtight container and refrigerate at 4°C (39°F) for up to 5 days. Stir gently before serving.
- Freezing: Place in a freezer-safe container or bag and freeze at -18°C (0°F) for up to 2 months. Thaw overnight in the refrigerator before serving.
- If potatoes are too soft after boiling, reduce cooking time to 15 minutes and start checking earlier to prevent mushiness.
- When the salad seems too dry, add an additional 1 tablespoon (15 ml) of mayo or Greek yogurt after mixing to enhance creaminess.
- Soak spring onions in cold water for 10 minutes before slicing if their flavor is too sharp for milder taste.
- For added freshness, stir 1 tablespoon (15 ml) of freshly chopped dill into the salad just before serving.
- Use waxy potatoes such as Yukon gold or red potatoes for best creamy texture; avoid starchy varieties that become mushy.
- Choose fresh spring onions with firm green tops for mild onion flavor and crispness.
- Select a quality mayonnaise made with oil, lemon juice, and egg yolks to improve creaminess and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes for a creamy texture. Avoid starchy varieties that can turn mushy.
- Spring onions: Pick fresh spring onions with a firm, green top. They add a mild onion flavor and crispness that balances the potatoes perfectly.
- Mayonnaise: Use a good quality mayonnaise for creaminess and flavor. Look for ones made with oil, lemon juice, and egg yolks for the best taste.
- Mustard: A good quality Dijon mustard adds a touch of tanginess. It’s key for enhancing overall flavor without overpowering the dish.
- Celery: Opt for crunchy, fresh celery to bring some bite and texture. It also adds a nice, refreshing flavor to your salad.
- Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes for a creamy texture. Avoid starchy varieties that can turn mushy.
- Spring onions: Pick fresh spring onions with a firm, green top. They add a mild onion flavor and crispness that balances the potatoes perfectly.
- Mayonnaise: Use a good quality mayonnaise for creaminess and flavor. Look for ones made with oil, lemon juice, and egg yolks for the best taste.
- Mustard: A good quality Dijon mustard adds a touch of tanginess. It’s key for enhancing overall flavor without overpowering the dish.
- Celery: Opt for crunchy, fresh celery to bring some bite and texture. It also adds a nice, refreshing flavor to your salad.
Recipe Tips
- If potatoes are too soft after boiling, reduce cooking time to 15 minutes and start checking for doneness earlier to prevent mushiness.
- When the salad seems too dry, stir in an additional 1 tablespoon of mayo or yogurt after combining the ingredients to enhance creaminess.
- If spring onions taste too sharp, soak them in cold water for 10 minutes before adding to the salad for a milder flavor.
- For more flavor, add 1 tablespoon of fresh chopped dill just before serving to boost freshness and complement the existing dill relish.
- If you’re meal prepping, store the salad in the fridge for up to 3 days, making sure to keep it covered to prevent drying out.
Serving Suggestions
Serve the potato salad with grilled chicken or fish for a light and satisfying meal. Pair it with steamed asparagus or fresh cucumber slices for added crunch.
Use to make loaded potato salad with crispy bacon bits or a creamy avocado version. Add to picnic spreads alongside cold cuts or veggie platters.
Top with a drizzle of balsamic glaze or a sprinkle of fresh herbs for extra flavor. You may also consider adding a dollop of Greek yogurt on top for creaminess.
Recipe variations
- You can use fingerling potatoes instead of Yukon gold for a firmer texture and a slightly nuttier flavor if preferred in this potato salad recipe.
- Add 2 tablespoons of finely chopped fresh parsley or chives as an alternative to dried dill for a brighter, herbaceous accent in the dressing.
- Either mayonnaise or ¼ cup Greek yogurt can be used as the creamy base for a lighter or richer form of the salad.
- If preparing for more than four servings, double all ingredients and allow potatoes to cool thoroughly before mixing to maintain texture and flavor.
- This potato salad pairs well with lighter main dishes like grilled chicken or fish, complementing recipes such as the Stuffed Mushrooms for a full meal.
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How to Store?
To keep your Easy Potato Salad with Spring Onions fresh and delicious, follow these storage tips:
Room Temperature: Place the salad in an airtight container. Store at room temperature up to 2 days. Keep away from heat.
Refrigeration: Transfer to an airtight container. Refrigerate at 4°C for up to 5 days. Stir gently before serving.
Freezing: Use a freezer-safe container or bag. Freeze at -18°C up to 2 months. Thaw overnight in the refrigerator.
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