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

Prep Time 20

Cook Time 15

Servings servings

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
⅛ teaspoon ground black pepper

US - EU

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