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 248kcal

Author Adina

Cook potatoes: Peel, wash, and cut the potatoes into chunks. In the meantime, 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.
2 lbs potatoes + ½ teaspoon salt
Drain well and stir in the balsamic vinegar. Let cool before adding the dressing.
2 tablespoons white balsamic vinegar
Prepare onions and herbs: Cut the spring onions into fine rings, the red onion 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.
4-5 spring onions + 1 small red onion + 1 bunch parsley
Dressing: Mix sour cream, yogurt, mayo, milk, mustard, salt, pepper, sugar, and white balsamic vinegar in a small bowl.
½ cup sour cream + ¼ cup Greek yogurt + ¼ cup mayonnaise + 2 tablespoons milk + 1 teaspoon Dijon mustard + ½ teaspoon sugar + ¾ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
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.
3 sprigs basil
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.