Description
This simple Spring Onion and Potato Salad is easy to prepare, stores well, and can be modified to suit various dietary preferences.
Ingredients
Scale
- 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