Light and summerly spring onion potato salad with a creamy sour cream dressing and fresh herbs.
Potato salads are something for the summer if you ask me; I could eat them at least once a week when the weather is hot. Today's spring onion potato salad is creamy yet light, fresh-tasting thanks to the onions and herbs, comforting, and satisfying.
It's great to eat on its own or as a side dish for anything grilled, baked, or pan-fried. Try it with some Garlic Butter Chicken Wings or with a Quick Air Fryer Turkey Burger or Frozen Burger in the Air Fryer.
Or try another hearty salad, this delicious Quinoa and Arugula Salad.
Ingredients: 12
Preparation time: 20 minutes
Cooking time: 15 minutes
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Recipe ingredients
Potatoes: The best potatoes for making potato salad are waxy (with high starch content), like new potatoes, fingerling, or red potatoes.
- All-purpose potatoes with a medium starch content, such as Yukon gold, round or long white potatoes, and Purple Majesty, are also excellent.
- Starchy potatoes (like Russet) are not great for salads, as they will not keep their shape.
Spring onions, green onions, or scallions: Green onions and scallions are pretty much the same; they are slim, slightly sharper onions. Spring onions are more bulbous and a bit sweeter. You can use whatever you have for this recipe; it will not make that much difference.
The dressing's ingredients are sour cream, Greek yogurt, mayonnaise, milk, mustard, salt, black pepper, and sugar.
See the recipe card for complete information on ingredients and quantities.
How to make spring onion potato salad?
Step #1: Cook the potatoes.
Step #2: Make the dressing in a small bowl (sour cream, yogurt, mayo, mustard, milk, salt, pepper, sugar, and white balsamic vinegar).
Step #3: Prepare onions and herbs.
Step #4: Place potatoes, onions, and herbs in a bowl.
Step #5: Add the dressing.
Step #6: Adjust the taste with more salt, pepper, and balsamic vinegar. Add the chopped basil before serving.
How to serve?
You can immediately serve the green onion potato salad or refrigerate it until ready to serve. Let it come to room temperature for about 20-30 minutes before serving, stir it well, adjust the seasoning again, and add the basil.
Recipe variations
Add 2-4 hard-boiled eggs; they are a great addition to any potato salad. Try our creamy Dill Pickle Egg Salad next!
Add a few finely chopped sour cucumbers and a few tablespoons of their pickling juice for more zing.
Replace half of the spring onions with finely sliced radishes.
Add cooked and crumbled bacon or some crumbled feta cheese.
You can use other fresh herbs. Dill is an old favorite of mine. Chives, fresh oregano, marjoram, or tarragon are also great.
Tips
You can also cook the potatoes in their peel. I noticed that I do that when the potatoes I have are small or medium-small, and prefer to peel and cut them when large.
Add the vinegar to the potatoes while they are still warm; they will absorb it better, which will increase their flavor.
Only chop and add the fresh basil before serving, the basil has a great flavor, but it turns brown and unsightly after a while.
Recipe FAQs
You don't have to peel them if they are organic. If they're not, I would; potatoes are heavily treated with pesticides, and removing their peel reduces the intake a bit.
The boiling time for potato salad varies based on potato size. Cubed or small ones boil in 10-15 mins, while larger whole potatoes take 15-20 mins. To check the potato doneness, just insert a knife. Don't overcook
Sure. Keep it refrigerated and bring it to room temperature before serving. Stir it well and adjust the taste again.
The leftovers keep well in the fridge for 3-4 days.
The salad is not suitable for freezing.
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๐ Recipe
Spring Onion Potato Salad
Ingredients
- 2 lbs potatoes waxy or all-purpose , Note 1
- 2 tablespoons white balsamic vinegar more to taste
- 4-5 spring onions depending on size
- 1 small red onion or ยฝ a medium one
- 1 bunch parsley
- 3 sprigs basil large
Dressing:
- ยฝ cup sour cream
- ยผ cup Greek yogurt
- ยผ cup mayonnaise
- 2 tablespoons milk more if necessary
- 1 teaspoon Dijon mustard heaped
- ยฝ teaspoon sugar more to taste
- ยพ teaspoon fine sea salt or Kosher, Note 2
- โ teaspoon ground black pepper
Instructions
- Cook potatoes: Peel, wash, and cut the potatoes into chunks. In the meanwhile, bring a large pot of water to a boil. Add salt and potatoes. Cook until soft but not falling apart, about 13-15 minutes, depending on size. Check with a fork.
- Drain well and stir in the balsamic vinegar. Let cool before adding the dressing.
- Prepare onions and herbs: Cut the spring onions into fine rings, red ones into fine cubes, and chop the parsley finely. Don't chop the basil yet; only chop and add it to the spring onion potato salad before serving.
- Dressing: Mix sour cream, yogurt, mayo, milk, mustard, salt, pepper, sugar, and white balsamic vinegar in a small bowl.
- Combine: Place the cooled potatoes into a large bowl. Add dressing, spring onions, red onion, and parsley. Stir well to combine.
- Adjust the taste with more salt, pepper, and balsamic vinegar. Add the chopped basil before serving.
- Serve immediately or refrigerate until ready to serve. Bring to room temperature for about 20-30 minutes before serving, stir well, adjust the seasoning again and add the basil.
Notes
All-purpose potatoes: Yukon gold, round or long white potatoes, Purple Majesty.
If using table salt, start with less and add more to taste; table salt is more potent.
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