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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.
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 244kcal
Author Adina


  • 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


  • 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
  • teaspoon ground black pepper


  • 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.


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.


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