The Best Easy Potato Salad with Spring Onions
This Easy Potato Salad with Spring Onion is made with Yukon Gold potatoes mixed with crunchy spring onions and a creamy dressing. It's the perfect addition to any meal, guaranteed to please everyone around the table!
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.
Nutrition
Calories: 268kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 77mgSodium: 283mgPotassium: 409mgFiber: 2gSugar: 1gVitamin A: 205IUVitamin C: 17mgCalcium: 29mgIron: 1mg
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