Creamy Potato Salad with Spring Onions and Tangy Dressing

This easy Potato Salad with Spring Onions is light, creamy, and full of fresh, seasonal flavors. Tender Yukon Gold potatoes are combined with crisp spring onions, savory bacon, chopped eggs, and fresh dill for a simple side that’s ready in about 30 minutes. It’s perfect for weeknight dinners, potlucks, or holiday gatherings—everyone keeps coming back for seconds.

Potato salad is a Southern classic in many households and this version highlights the bright, mild bite of spring onions. The salad pairs beautifully with grilled or roasted proteins, sandwiches, or as a stand-alone side. The combination of apple cider vinegar, creamy mayonnaise, tangy dill pickle relish, and smoky bacon creates a balanced dressing that lets the potatoes and fresh herbs shine.

Why You’re Going to Love Potato Salad with Spring Onions

Quick and easy: Four simple steps and under 30 minutes from start to finish.

Crowd-pleaser: A familiar favorite that disappears fast at gatherings.

Dairy- and gluten-free option: Made with mayonnaise and no wheat-based ingredients—swap yogurt or sour cream if you prefer a dairy version.

Make-ahead friendly: Refrigerates well for 3–4 days; flavors deepen over time.

Versatile: Serve it as a side, in sandwiches, or as a topping for crostini.

Ingredient Notes and Substitutions for Potato Salad with Spring Onions

Yukon Gold potatoes – Waxy potatoes like Yukon Gold, fingerlings, or new potatoes are ideal because they hold their shape after boiling. If using larger potatoes, peel and cut into bite-sized pieces.

Add-ins and swaps

Apple cider vinegar – Adds bright acidity. Lemon juice or white wine vinegar work as substitutes.

Mayonnaise – Use full-fat mayo for the creamiest result. Greek yogurt, sour cream, or crème fraîche can replace mayo but will introduce dairy.

Dill pickle relish – For sweet-tart crunch; finely chopped dill pickles are an easy swap.

Mustard – Spicy brown or Dijon add depth; whole-grain mustard is a great alternative.

Hard-boiled eggs – Traditional and optional; include or omit according to preference.

Red onion – Adds color and bite. Pickled red onion is a tasty alternative.

Celery – Provides crispness; omit for a softer texture.

Fresh dill – Bright herb flavor. Parsley or mint can be used instead.

Spring onion – The star ingredient; green onions or scallions are fine substitutes. Use both the white and green parts for flavor and color.

Bacon – Crispy bacon adds savory crunch. Use store-bought cooked bacon or cook and crumble your own.

Salt and pepper – Season to taste to bring all the flavors together.

Make The Potato Salad with Spring Onions

Step 1. Bring a large pot of water to a boil with a pinch of salt. Add bite-sized potato pieces and boil 5–8 minutes, until just tender and easily pierced with a fork. Avoid overcooking.

Step 2. Drain the potatoes and transfer them to a large bowl. Let them cool to room temperature before adding the dressing so they keep their texture.

Step 3. Once the potatoes are cool, stir in apple cider vinegar, mayonnaise, dill pickle relish, mustard, chopped spring onions, chopped hard-boiled eggs, red onion, celery, crumbled bacon, and fresh dill until well combined.

Step 4. Season with salt and pepper to taste. Refrigerate until serving or serve immediately, topping with extra bacon and spring onion for garnish.

Tips for The Best Potato Salad with Spring Onions

Pick the right potatoes: Waxy varieties hold their shape and give the salad a pleasant texture, not mashed potatoes.

Don’t overcook: Aim for potatoes that are fork-tender but still firm to avoid a gummy texture.

Cool the potatoes: Let potatoes reach room temperature before mixing to prevent the dressing from becoming watery and to preserve texture.

Add bacon and spring onions at the end: Keep them fresh and crisp by adding or reserving some for garnish right before serving.

Rinse before boiling: Rinse cut potatoes under cold water to remove excess starch for a cleaner texture.

Make Your Own Homemade Mayonnaise

For extra creaminess, whisk 2 large egg yolks with 1 tablespoon Dijon mustard and 1 tablespoon white vinegar. Slowly stream in 1 cup of oil (light olive oil or neutral oil) while whisking constantly until emulsified. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a splash of lemon juice. Store refrigerated in an airtight container for up to one week.

Tips for The Perfect Boiled Eggs

Place eggs in a single layer in a saucepan, cover with cold water by about an inch, and bring to a rolling boil. Reduce heat to low, cover, and simmer 11–12 minutes. Transfer immediately to an ice bath to cool and stop cooking, then peel.

Seasonal Variations

Spring: Add blanched peas or chopped asparagus for color and sweetness.

Summer: Stir in halved cherry tomatoes and fresh basil or extra dill with a squeeze of lemon.

Fall: Mix in roasted butternut squash or sweet potatoes and top with toasted pumpkin seeds.

Winter: Add sautéed Brussels sprouts or roasted root vegetables for a heartier salad.

Storage and Making Ahead Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. Stir gently before serving. If the salad seems dry after chilling, add a spoonful of mayonnaise or a splash of chicken broth to restore creaminess. Keep crispy garnishes like bacon and extra spring onions separate until serving for best texture.

Frequently Asked Questions

Common Questions

More Spring Recipes You’ll Enjoy

The Best Easy Potato Salad with Spring Onions

Kate

This easy potato salad combines Yukon Gold potatoes with crunchy spring onions and a creamy dressing—an approachable side that pleases a crowd.

Print Recipe
Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Salad, Side Dish

Cuisine American

Servings 6 Servings

Calories 268 kcal

Equipment

• 1 large pot
• 1 strainer
• 1 large bowl

Ingredients

• 1 lb Yukon Gold potatoes peeled and chopped into bite-sized pieces
• 2 tablespoons apple cider vinegar
• ½ cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 teaspoon spicy brown or Dijon mustard
• ½ cup spring onion
• 2 hard-boiled eggs chopped
• ¼ 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 and boil bite-sized potatoes 5–8 minutes until fork-tender. Do not overcook.
• Drain and transfer the hot potatoes to a large bowl. Let cool completely.
• Once cool, add apple cider vinegar, mayonnaise, dill pickle relish, mustard, spring onions, chopped eggs, red onion, celery, bacon, and dill. Stir to combine.
• Season with salt and pepper, chill if desired, and top with extra bacon and spring onion before serving.

Nutrition

Calories: 268kcal
Carbohydrates: 16g
Protein: 6g
Fat: 20g

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