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
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.
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.

More summer recipes
- Chicken Cilantro Lime Tacos
- Quick Air Fryer Lamb Chops
- The Best Corn and Zucchini Fritters
- Honey Lemon Pepper Wings
- Turkey and Avocado Sandwich

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 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
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.