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.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Resting time 10

Total Time 35

Servings

Calories 212kcal

Author Sharon Rhodes

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.

Nutrition