This super easy Potato Salad with Spring Onions is light, creamy, and packed with fresh seasonal vegetables. Each bite is bursting with flavors of spring onion, bacon, and fresh dill. You won't be able to stop at just one serving. Serve this as a side dish for a weeknight dinner or bring to a potluck. All it takes is 30 minutes and four simple steps.
Potato salad is a staple for us here in the South. It's served with pretty much every holiday and family gathering just like my Old Bay Shrimp Macaroni Salad. Someone is always tasked with making their homemade rendition of potato salad and sometimes there are multiple versions to try. The spring onion is a huge flavor component of the potato salad. It adds the perfect pop of color and crunch with every bite.
What do you enjoy eating potato salad with? Lately, we've been pairing this potato salad side with Air Fryer Salmon and Vegetables, Bagel BLT Sandwiches, Chicken Bacon Ranch Sandwiches, Cajun Honey Butter Salmon, and Grilled Pulehu Chicken.
Jump to:
- Why You're Going to Love Potato Salad with Spring Onions
- Ingredient Notes and Substitutions for Potato Salad with Spring Onions
- Make The Potato Salad with Spring Onions
- Tips for The Best Potato Salad with Spring Onions
- Make Your Own Homemade Mayonnaise
- Tips for The Perfect Boiled Eggs
- Seasonal Variations
- Storage and Making Ahead Tips
- Frequently Asked Questions
- Common Questions
- More Spring Recipes You'll Enjoy
- The Best Easy Potato Salad with Spring Onions
Why You're Going to Love Potato Salad with Spring Onions
Quick and Easy to Make - There are only four steps and everything can be made in less than 30 minutes. If you're looking for a quick side dish to pull together for a weeknight dinner or something to bring to a potluck, this is it.
Crowd Favorite - Who doesn't love potato salad with spring onions? When I bring this to a family dinner or holiday it's always the first thing to go. Kids and adults alike love this recipe.
Dairy Free and Gluten Free - Have dairy or gluten allergies? Don't worry this recipe is naturally dairy and gluten-free.
Easily Make Ahead - The salad can be stored in the refrigerator for up to 4 days for optimum freshness making it the perfect recipe for meal prepping or making ahead. As the potato salad sits all the flavors continue to come out and become stronger.
Versatile - There are so many different ways to enjoy this spring onion potato salad recipe. It can be served as the perfect summer side dish, in a sandwich, or even as an appetizer on a crostini.
Ingredient Notes and Substitutions for Potato Salad with Spring Onions
Yukon gold potatoes - Any types of potatoes can be used including fingerling potatoes, small new potatoes, red potatoes, jersey royals, russet potatoes, or even floury potatoes. I enjoy using Yukon gold because of its gorgeous color and creaminess. I using larger potatoes I highly recommend peeling and cutting them into bite-sized pieces. Waxy potatoes work best for potato salad because they retain their shape well after cooking.
Add Ins
Apple cider vinegar - To add a little tanginess to the salad. It's there to balance this great potato salad. Lemon juice is a great, zesty, and refreshing substitute. White wine vinegar is another fantastic choice.
Mayonnaise - Adds the perfect amount of creaminess to this classic potato salad. I recommend using full-fat mayo for the best results. You could even make your own mayo (more on that later). Sour cream, greek yogurt, or even creme fraiche can all be substituted. Keep in mind if using any of these substitutes, this simple potato salad recipe will no longer be dairy-free.
Dill pickle relish - For added flavor. Chopped dill pickles can be used instead.
Spicy brown mustard or Dijon mustard - For added flavor. Wholegrain mustard can be substituted.
Hard-boiled eggs chopped - Very common in traditional potato salad. Many times I like to throw away the yolk in one egg and keep the white parts for the salad but that's a personal preference of mine. You can omit eggs altogether if they're not your thing.
Red onion - For a pop of color and added onion flavor. Pickled onions are also a great choice.
Celery - For added freshness and a crisp texture with every bite.
Fresh dill - Fresh herbs are a must and the dill complements the other ingredients so well. You can also use flat-leaf parsley, or fresh mint leaves instead.
Salt and black pepper - To enhance flavors in the delightful side dish.
Spring onion - Of course, you can't have this potato salad without spring onion. Green onions or scallions can be substituted.
Bacon - Fresh crispy bacon adds the perfect crunch and it's what makes this a great recipe. Simply throw crispy bacon into the food processor and pulse until you achieve the perfect texture. Precooked and chopped bacon from the grocery store can also work.
Make The Potato Salad with Spring Onions
Step 1. Heat a large pot of salted water (you only need a pinch of salt) and all the bite-sized slices of potatoes over high heat until the water reaches a boil. Reduce the heat to medium-high heat and boil potatoes for about 5-8 minutes until the potatoes have softened and can easily be pierced with a fork. Be sure not to overcook.
Step 2. When the potatoes are done cooking, drain the water from the potatoes then place the hot potatoes in a large bowl and set aside to cool completely while you prep the other ingredients.
Step 3. After you’ve prepped the ingredients and the potatoes have had time to cool, add apple cider vinegar, mayonnaise, dill pickle relish, mustard, spring onion, eggs, red onion, celery, bacon, and dill to the large salad bowl. Stir until well combined.
Step 4. Season with salt and pepper to taste then refrigerate until you’re ready to serve or serve immediately. Top with additional bacon bits and spring onion upon serving.
Tips for The Best Potato Salad with Spring Onions
Choose the right potatoes - You want a waxy potato when making a good potato salad because they hold their shape and maintain a firm texture after boiling. This gives the salad that perfect texture. You don't want to end up with mushy potato salad, we don't want it to turn out like mashed potatoes.
Don't overcook the potatoes - Overcooking the potatoes is easy to do if you're not careful. Overcooking can lead to a mushy texture like mashed potatoes. If you cook them too long you may end up with sticky potatoes that have a terrible texture. You want them to be firm but soft enough to be pierced with a fork.
Be patient and let the potatoes cool completely - I know it's hard to do but allow the warm potatoes to cool to room temperature. Otherwise, they'll become mushy when added to the remaining ingredients and won't absorb the flavors from the creamy dressing.
Add bacon and spring onions upon serving - These two ingredients are best served when you're ready to enjoy the potato salad with spring onions. This will ensure they are fresh, vibrant, and crisp. If enjoying the next day, store separately and use as a garnish for the best results.
Use all parts of the sliced spring onions - The green tops and white ends are both great in this recipe. The green parts are a little softer than the white parts creating a delicious contrast in the creamy potatoes.
Rinse potatoes with cold water before boiling - It's a good choice to rinse with cold water before boiling because this step helps to remove excess starch.
Make Your Own Homemade Mayonnaise
A homemade mayonnaise will take the mayo dressing and creamy texture to a whole new level. My favorite recipe is the following: Simply whisk together 2 large egg yolks, 1 tablespoon Dijon mustard, and 1 tablespoon white vinegar until thoroughly combined.
Slowly add 1 cup of oil (I use extra virgin olive oil) in a steady stream while whisking continuously. As the mixture emulsifies and thickens, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a splash of lemon juice to taste. Keep in mind this recipe does make more than what's required for the potato salad. This recipe can keep in the fridge for up to a week in an airtight container.
Tips for The Perfect Boiled Eggs
Making perfect boiled eggs is a must for potato salad. You don't know how many times I've peeled an egg and had the egg start breaking apart on me. It's the worst. I've finally mastered the perfect boiled eggs from making potato salad and egg salad so often. Here's how to do it.
Start by placing your desired number of eggs in a single layer in a saucepan. Cover the eggs with cold water, ensuring there's at least an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce to low heat, cover the saucepan, and let the eggs simmer for about 11-12 minutes. Once done, promptly transfer the eggs to an ice water bath in a medium-sized bowl to cool and stop the cooking process.
Seasonal Variations
Spring: Embrace the essence of spring by incorporating vibrant peas into the potato salad. Fresh peas or even blanched chopped asparagus can add a burst of sweetness and color.
Summer: Introduce cherry tomatoes and chopped fresh herbs like basil or dill for a summer-inspired potato salad. Consider adding a squeeze of lemon or lemon zest over the top for a refreshing twist.
Fall: Enhance the fall flavors by mixing in roasted butternut squash or sweet potatoes. Sprinkle toasted pumpkin seeds for a delightful crunch and seasonal flair.
Winter: Opt for a heartier winter version by adding sauteed sliced Brussels sprouts or chunks of roasted root vegetables like parsnips or carrots.
Storage and Making Ahead Tips
To store potato salad with spring onions, transfer leftovers to an airtight container to maintain its freshness. Refrigerate the potato salad promptly, and store for up to 3-4 days for the best quality. Before serving any refrigerated leftovers, give the potato salad a gentle stir to redistribute the dressing and flavors. If the salad appears dry after refrigeration, consider adding a small amount of additional mayonnaise or a splash of chicken broth to restore its creamy consistency.
Frequently Asked Questions
Common Questions
The terms "spring onions" and "green onions" are often used interchangeably, but they are different. In some regions, "spring onions" may refer to onions that have been harvested early in their growth, typically during the spring season. These onions have a bulbous base with long green stalks. On the other hand, "green onions" are harvested later in their growth, allowing the plant to develop a more noticeable bulb at the base while retaining the common long, green stalks.
Start by trimming off the root ends and any wilted outer layers. Slice the bulbs finely for a mild onion flavor in each bite. Next, finely chop the green stalks, using both the white and green parts to add a fresh and vibrant touch.
If you prefer a milder onion flavor, you can soak the sliced bulbs in cold water for about 10-15 minutes, which helps reduce their pungency. Drain well before incorporating them into the potato salad. This method ensures that the spring onions contribute a balanced and flavorful element to your potato salad without overpowering the dish.
Vinegar is a key ingredient in potato salad. It contributes to preserving the salad by extending its shelf life. The acid in vinegar also plays a role in preventing the potatoes from becoming overly mushy, maintaining a desirable texture. Additionally, vinegar enhances the flavors of other ingredients in the potato salad. Without it, the potato salad with spring onions may be dull.
Potato salad with spring onions is typically served cold. Allowing the salad to chill in the refrigerator for a few hours before serving enhances the flavors and textures. The cold temperature not only helps the ingredients meld together but also provides a refreshing quality.
More Spring Recipes You'll Enjoy
The Best Easy Potato Salad with Spring Onions
Equipment
- 1 large pot
- 1 strainer
- 1 large bowl
Ingredients
- 1 lb yukon gold potatoes peeled and chopped into smaller bite sized pieces
- 2 tablespoons apple cider vinegar
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 teaspoon spicy brown mustard or dijon mustard
- 1/2 cup spring onion
- 2 hard boiled eggs chopped
- 1/4 cup chopped red onion
- 1 stalk celery
- 3-4 slices bacon cooked until crispy then crumbled
- 1-2 tablespoons chopped fresh dill
- salt and pepper to taste
Instructions
- Heat a large pot of salted water (you only need a pinch of salt) and all the bite-sized slices of potatoes over high heat until the water reaches a boil. Reduce the heat to medium-high heat and boil potatoes for about 5-8 minutes until the potatoes have softened and can easily be pierced with a fork. Be sure not to overcook.
- When the potatoes are done cooking, drain the water from the potatoes then place the hot potatoes in a large bowl and set aside to cool completely while you prep the other ingredients.
- After you’ve prepped the ingredients and the potatoes have had time to cool, add apple cider vinegar, mayonnaise, dill pickle relish, mustard, spring onion, eggs, red onion, celery, bacon, and dill to the large salad bowl. Stir until well combined.
- Season with salt and pepper to taste then refrigerate until you’re ready to serve or serve immediately. Top with additional bacon bits and spring onion upon serving.
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