Skip to Content

Spring Onion Potato Salad

Sharing is caring!

Light and summerly spring onion potato salad with a creamy sour cream dressing and fresh herbs.

potato salad with onions and basil in a vintage bowl.

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.

Recipe ingredients

listed ingredients for making potato salad on the table.

Potatoes:

  • The best potatoes for making potato salad are waxy (with high starch content) like new potatoes, fingerling, or red potatoes.
  • Also excellent are all-purpose potatoes with a medium starch content, like Yukon gold, round or long white potatoes, and Purple Majesty.
  • Starchy potatoes (like Russet) are not great for salads, as they will not keep their shape.

Spring onions or 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; I always buy what I find at the grocery store, and the salad was always delicious.

Herbs: Use lots of fresh herbs; the salad relies on them. This time, I had fresh parsley and basil, but fresh dill or chives are also perfect.

Ingredients for the dressing: Sour cream, Greek yogurt, mayonnaise, milk, mustard, salt, black pepper, and sugar.

Other ingredients: A small red onion or half a medium one and balsamic vinegar.

Step-by-step instructions

  • Cook potatoes: Peel, wash, and cut the potatoes into chunks (1). In the meanwhile, bring a large pot of water to a boil. Add salt and the tubers. 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.
  • Dressing: Mix sour cream, yogurt, mayo, mustard, milk, salt, pepper, sugar, and white balsamic vinegar in a small bowl (2).
collage of two pictures of raw chopped potatoes in a bowl and creamy dressing in another.

Subscribe to our Newsletter!

  • 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 (3).
  • Combine: Place the cooled potatoes into a large bowl. Add dressing, spring onions, red onion, and parsley. Stir well to combine (4,5,6).
  • Adjust the taste with more salt, pepper, and balsamic vinegar. Add the chopped basil before serving.
collage of two pictures of chopped onions and ingredients for potato salad in a bowl.
collage of two pictures of mixing potato salad with a sour cream dressing.
  • 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.
  • 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.
  • Use other fresh herbs; dill is an old favorite of mine. Chives, fresh oregano, marjoram, or tarragon are also great.

Expert 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.
close up green onion potato salad with basil on top.

Recipe FAQ

Do I have to peel the potatoes?

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.

Can I make this ahead?

Sure. Keep it refrigerated and bring it to room temperature before serving. Stir it well and adjust the taste again.

How to store?

The leftovers keep well in the fridge for 3-4 days.
The salad is not suitable for freezing.

overhead view of potato salad in a bowl and basil in a plant pot.

More summer recipes

Hungry for More Fast Recipes?

Sign up for the Newsletter to get new quick and delicious recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Facebook
overhead view of potato salad in a bowl and basil in a plant pot.

Spring Onion Potato Salad

Light and summerly spring onion potato salad with a creamy sour cream dressing and fresh herbs.
5 from 1 vote
Print Pin Share Grow.me Rate
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 244kcal
Author: Adina

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 ½ a medium one
  • 1 bunch parsley
  • 3 sprigs basil large

Dressing:

  • ½ cup sour cream
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons milk more if necessary
  • 1 teaspoon Dijon mustard heaped
  • ½ teaspoon sugar more to taste
  • ¾ teaspoon fine sea salt or Kosher, Note 2
  • 1/8 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

Waxy potatoes: new potatoes, fingerling, or red potatoes.
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.

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 380mg | Potassium: 740mg | Fiber: 4g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 33mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @thefastrecipe or tag #thefastrecipe!

Sharing is caring!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.