Green Onion and Potato Salad
Elevate your picnic or barbecue spread with this creamy and flavorful Green Onion and Potato Salad! Featuring tender Yukon Gold potatoes, thinly sliced green onions, and a tangy dressing made with mayonnaise, sour cream, Dijon mustard, and a splash of white vinegar, this dish is a classic side with a zesty twist. Ready in just 35 minutes, this easy-to-make salad is perfect for meal prepping or serving a crowd. A sprinkle of fresh parsley adds a pop of color and herbal freshness, while chilling the salad allows the flavors to meld beautifully. Whether you're hosting a family gathering or looking for a weekend dinner side, this potato salad is sure to impress with its irresistible balance of creaminess and spice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 6 stalks Green onions
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, chopped)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes for even cooking.
Place the potato cubes in a large pot and add enough cold water to cover them by about an inch. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
Drain the cooked potatoes in a colander and let them cool to room temperature. You can spread them out on a baking sheet to speed up the cooling process.
While the potatoes are cooling, prepare the green onions by washing them thoroughly. Slice the green onions thinly, using both the white and green parts.
In a small mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and ground black pepper. Stir until smooth to create the dressing.
Once the potatoes are cool, transfer them to a large mixing bowl. Add the sliced green onions to the bowl with the potatoes.
Drizzle the dressing over the potatoes and green onions. Gently fold the mixture together using a spatula, being careful not to mash the potatoes.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
If desired, garnish the salad with freshly chopped parsley for added flavor and color.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 12.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
