Spring Onion Potato Salad
This Spring Onion Potato Salad is a tasty and nutritious side dish that combines the crispness of fresh spring onions with the creamy goodness of tender potatoes.
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Why we love this recipe
- Potato salad is a taste of pure comfort food! We all love the nostalgic, summertime vibe we get when we have a scoop of potato salad on our plates.
- This recipe is a crowd-pleaser with lots of delicious flavour and texture.
- It is also naturally gluten free and dairy-free. Bonus!
Ingredients
- waxy potatoes – avoid using starchy potatoes like russets, as they tend to fall apart.
- salt – use fine-grain sea salt.
- mayonnaise – we love using our homemade mayonnaise! You can also substitute sour cream or creme fraiche but it will no longer be a dairy-free recipe.
- shallot – this mild flavored onion is perfect for salad. You could also use finely chopped red onion.
- dill – super aromatic and adds a bright fresh taste. Use other fresh herbs such as chopped parsley or cilantro as a substitute.
- mustard – we generally use Dijon mustard.
- lemon juice – a hint of acidity to balance the creamy mayo.
- spring onions – similar to green onions, scallions, and chives, they have a mild flavor that is perfect for salads. Use both the white part and the green part.
- radishes – adds sharpness and crunch. Optional, but recommended!
Equipment
- sharp knife – both to cut the potatoes and check for doneness while they cook.
- cutting board – for chopping the veggies and herbs.
- large saucepan – a 3qt size sauce pan will work perfectly.
- strainer – either a mesh strainer or a metal strainer – both will work fine.
Instructions
Step 1
First, start by prepping the potatoes.
Scrub them well and slice them in half or in quarters depending on their size.
We typically use small new potatoes so I simply slice them in half. If you are using larger potatoes, cut them into quarters.
Step 2
Next, add the potatoes to a large saucepan and cover with water. Stir in the salt and bring the pan to a boil.
Cook the potatoes until they are tender and can be easily pierced with the tip of a knife – approximately 10 minutes.
Drain the warm potatoes and set them aside to cool.
Step 3
Meanwhile, in a small bowl mix together the mayo with the minced shallot, mustard, and lemon juice.
Stir until combined.
Step 4
Next, transfer the cooked and cooled potatoes to a large bowl.
Use a spoon or spatula and gently stir in the mayo dressing to coat them.
Finally, fold in the chopped dill, sliced spring onions, and radishes.
Expert tip
We like to use waxy potatoes like Yukon Gold, fingerlings, or new potatoes for potato salad, as they hold their shape well and have a delicious creamy texture.
Keep the peels on for added nutrition, color, and texture!
Recipe variations
- Create a vegan version by using vegan mayonnaise or mashed avocado as the dressing. Toss in some vegan bacon while you’re at it!
- Add a Tex-Mex flair to your potato salad by mixing in ingredients like black beans, corn kernels, diced bell peppers, cherry tomatoes, and sliced jalapeños.
- Looking for something a little spicier? This Curried Potato Salad is absolutely delicious and is so flavorful.
Serving suggestions
- Serve as a side dish for a quick and easy weeknight dinner. It pairs well with dishes like roasted chicken or these chicken tenders.
- Potato salad is a classic dish for BBQs, cookouts, and picnics. Serve it alongside grilled protein like chicken, steak, etc. It adds a creamy element to balance the smoky grilled meats.
Pair this salad up with this deliciously crunchy parmesan crusted cod. It is like a healthier adult version of fish sticks.
FAQS
Skins on or off for potato salad is really a personal preference. You can choose to peel the potatoes for a smoother texture or leave the skin on for added texture and fiber. Peels can also add to the presentation and aesthetic with colors like purple and red. Just make sure to wash the potatoes thoroughly, and probably choose organic, if you decide to keep the skin on.
To prevent mushy potatoes, make sure to cook them just until they are tender but still firm. Avoid overcooking them. You can also cool the boiled potatoes completely before mixing them with other ingredients to maintain their texture.
Storage tips
- This dish can be served immediately slightly warm, at room temperature, or chilled.
- To make ahead, store this in the fridge in an airtight container until serving.
- Refrigerate any leftovers, covered tightly for up to 2 days.
More healthy potato recipes
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Spring Onion Potato Salad
Ingredients
- 1½ lbs waxy potatoes
- 1 tbsp fine sea salt
- ½ cup mayonnaise
- 2 tbsp finely minced shallot
- ½ tbsp mustard
- ½ tbsp lemon juice
- 2 tbsp chopped dill
- ¼ cup thinly sliced spring onions *all of the whites and most of the greens
- 2 tbsp thinly sliced radishes
Instructions
- Scrub the potatoes clean and cut them in half or quarters depending on size.
- Add the potatoes to a large pot and cover with water. Add the salt and bring the pot to a boil.
- Cook the potatoes until they are easily pierced with the tip of a knife – approximately 10 minutes. Drain the water and set the potatoes aside in the strainer to cool down a bit.
- Meanwhile, in a small bowl, mix together the mayo with the shallot, mustard, and lemon juice and stir until smooth.
- Transfer the cooked potatoes to a large bowl and pour the mayo mixture over and toss to coat. Then gently fold in the spring onions, dill, and radishes.
- Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
Storage tips
- This dish can be served immediately slightly warm, at room temperature, or chilled.
- To make ahead, store this in the fridge in an airtight container until serving.
- Refrigerate any leftovers, covered tightly for up to 2 days.
This is a great salad! I love the combination of flavors, and the potatoes are cooked just right. The salad is very filling and satisfying.
I love all things potato salad and this recipe did not disappoint! The spring onions were such an unexpected peppery bright note. Will definitely be adding this recipe to my recipe box. Thank you!
I’ve yet to meet a potato salad I didn’t enjoy, but this dish is great because it’s more sophisticated than the recipe I grew up with. I especially like making this in late spring/summer when my herb garden is at its peak!
Yes to all those fresh herbs! Yum.
I’ve never been much of a fan of traditional mayo-heavy potato salad but a friend of mine asked me to bring potato salad to a BBQ last weekend so I decided to try this recipe. It has a perfect balance of mayo and mustard and the onions cut through the richness of the salad and give it a delightful freshness. In short, we all loved it!
Awesome Rebecca! I’m so glad you gave this recipe a try.
This potato salad was the best side dish for our BBQ! Fresh, flavorful and easy.