This Potato Salad is creamy, delicious, and addictive. It’s my favorite recipe for potato salad. This is a tried-and-tested recipe that I have been making for many years. Everyone loves it!
This potato salad is the perfect side dish for summer. It’s a favorite in my home. It’s a staple at our summer BBQs and family gatherings.
This is an excellent dish for picnics. We have it with my Spinach Quiche or with my Greek Chickpea Salad. It also goes well with the Halloumi Salad.
Spring onion potato salad is a simple way to make potatoes but doesn’t sacrifice taste. This potato salad is creamy, tangy, and delicious.
Why You Will Love This Recipe
- This is so creamy. We love our potatoes to be creamy, and this is just that!
- This is the most straightforward recipe for potato salad! Peeling and mashing are not necessary!
- A few simple ingredients – all ingredients are available in your kitchen!
- Potatoes — You will need small, waxy potatoes to make this recipe. All types of potatoes will work, including new potatoes, Jersey Royals, Red Bliss, and Charlottes. If you live in the US, fingerlings are also a good choice.
- Spring Onions or scallions as they are called in the US. This recipe calls for 5 to 6 spring onions.
- Mayonnaise I use full-fat mayo to make this potato salad. If you prefer, you can use low-fat or regular mayo.
- Dijon Mustard is my preferred mustard for this recipe. It has a tangy taste that works well with mayo.
- Cornichons add crispiness and sourness and hold well in the creamy sauce. They will keep the crunch.
- Herbs – You will need flat-leaf Parsley and Chive Flowers, but chive flowers are optional!
Potato Salad With Spring Onions
- First, cook the potatoes. Add the potatoes to a pan and add cold water. Sprinkle a generous amount of salt. Drain the potatoes, then put the pan on low heat again to remove any remaining moisture.
- Add mayo– Gently toss potatoes in mayo, mustard, and mayonnaise.
- Add the cornichons and spring onions. Chop the spring onions and cornichons and add to the potatoes. Stir through. Add the herbs last. Chop the parsley and the chives and add them to the potatoes. Season with freshly ground black and sea salt. Toss gently once more.
- # I used Charlotte potatoes and left the skin on.
- ▢ Chop 5 or 6 spring onions, removing the white and green parts.
- ▢ 200 g/just under 1 cup mayonnaise. I prefer full-fat mayo.
- ▢ Three heaped tsp Dijon mustard
- ▢ Cut into 4 or 5 cornichons.
- ▢ Finely chopped flat-leaf parsley, 3 tbsp
- ▢ Finely chop 1 tbsp of chives.
- ▢ Use 1/2 teaspoon of sea salt plus more when cooking potatoes.
- ▢ Freshly ground black pepper, 1/4 tsp
- ▢ Chive flowers as a garnish are optional.
- Cut the potatoes into quarters or halves, depending on their size. Add them to the large saucepan, and cover with cold water. Add a pinch of salt, and bring the water to a boil. Reduce the heat to a simmer and cook for 20 to 25 mins. Pierce the potatoes with a sharp blade to test if they are done. The potatoes should look soft and tender when you insert the knife. Drain the potatoes, then return to the stove and cook them for a few minutes on low heat. This will remove any excess moisture. Allow to cool down.
- Add the potatoes into a large serving or mixing dish. Add the mayonnaise, mustard and gently toss.
- Add the cornichons and spring onions, stirring them into the potatoes.
- Add the parsley and chives, and season with pepper and salt. One last gentle toss.