Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone asking for seconds! This Spring Onion Potato Salad is not just another boring potato recipe - it's a creamy, tangy sensation that combines the earthy comfort of perfectly cooked potatoes with the bright, zesty kick of fresh spring onions. Whether you're planning a summer barbecue, a picnic, or just craving a delicious side dish, this recipe will become your new go-to crowd-pleaser that's both simple to make and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Traditional
Serves: 4 servings
Ingredients
- 2 pounds potatoes, diced
- 1/2 cup spring onions, chopped
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the potatoes. Wash them thoroughly under cold running water to remove any dirt. Peel the potatoes if desired, then dice them into uniform cubes, roughly 1-inch in size. This will ensure even cooking.
- Place the diced potatoes into a large pot and cover them with cold water. Add a generous pinch of salt to the water to enhance the flavor of the potatoes as they cook.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork but they should not be mushy.
- While the potatoes are cooking, prepare the dressing. In a medium bowl, combine the mayonnaise and apple cider vinegar. Mix well until smooth and creamy. Adjust the consistency with a little water if necessary, and season with salt and pepper to taste.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 5-10 minutes. This will prevent the dressing from becoming too runny when mixed with the warm potatoes.
- In a large mixing bowl, combine the cooled potatoes and the chopped spring onions. Gently fold the ingredients together to ensure the potatoes are evenly coated with the onions.
- Pour the mayonnaise dressing over the potato and spring onion mixture. Carefully mix everything together until the potatoes are well coated with the dressing. Be gentle to avoid breaking the potatoes.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed. If you prefer a tangier flavor, you can add a bit more apple cider vinegar to the salad.
- Cover the potato salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This also helps to chill the salad.
- When ready to serve, give the salad a gentle stir and garnish with additional chopped spring onions if desired. Serve chilled or at room temperature as a delightful side dish for any meal.
Tips
- Choose the right potatoes: Use waxy potato varieties like Yukon Gold or red potatoes that hold their shape well and create a creamy texture.
- Salt your cooking water: Adding salt to the potato cooking water helps season the potatoes from the inside out, enhancing their natural flavor.
- Cool potatoes properly: Allow potatoes to cool for 5-10 minutes after cooking to prevent the dressing from becoming too runny and to help the potatoes absorb flavors better.
- Be gentle when mixing: Fold the ingredients carefully to avoid breaking the potato pieces, which can make the salad mushy.
- Let it rest: Refrigerating the salad for at least 30 minutes before serving allows the flavors to meld and develop a more complex taste.
- Customize to taste: Feel free to add extra ingredients like chopped celery, fresh herbs, or a dash of mustard to make the recipe your own.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
