Spring Onion Potato Salad

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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.

Recipe ingredients

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).

• 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.

• 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.

Recipe FAQ

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