Spring Onion Potato Salad

Name: Spring Onion Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 kg/ 2 lb baby red or white potatoes; 3 large eggs; 2 cups frozen peas; 4 green/ spring onions, sliced; 1 cup fresh mint, roughly chopped; 3/4 cup plain greek yogurt (I used 0.5% fat); 2 cloves garlic; 3 tablespoons fresh lemon juice; 3 tablespoons apple cider vinegar; 1 tablespoon dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe·Print Recipe

Creamy spring onion potato salad with egg, mint, and a healthy mayo-free greek yogurt dressing. It’s easy to make, irresistibly delicious, and sure to be a party hit!

Salad in a bowl with gold spoons on the side.

Oh my goodness! This SPRING ONION POTATO SALAD! Make it, eat it, love it, and share it with all your potato salad-loving friends. It’s filled to the brim with healthy ingredients like mint leaves for freshness, green peas, and eggs for protein, and a creamy mayo-free tangy Greek yogurt dressing to bring it all together.

This is the perfect summer cold side dish to bring to a BBQ or family get-togethers that will leave your guests wanting more! It is easy to make, and you don’t need to turn your oven on either!

Spring onion potato salad served in a blue bowl.

Ingredients you’ll need

All you need are 10 key ingredients to make this lightened up spring onion potato salad recipe.

Potatoes: You will need small waxy potatoes for this recipe. Mini red potatoes, white potatoes, yellow potatoes, and Yukon gold work well.
Spring onions: Or scallions/ green onions in the US. Bring mild sweetness and depth of flavour. You can substitute them with chives or shallot.
Eggs: Hard boiled eggs make the potato salad even creamier and their flavour is a total classic.
Mint: Throw in 1 cup of fresh, chopped mint leaves for freshness. You could also use parsley or dill if preferred.
Peas: I used frozen green peas as I always have some to hand in my freezer. If they are in season, fresh green peas will work great.
Greek yogurt: The secret to a mayo-free, healthy potato salad with a satisfying and comforting taste. It’s my go-to for creamy dressings, like this Cucumber Beetroot Salad.
Apple cider vinegar: For a slight, tangy taste.
Lemon juice: Helps brighten up the dressing.
Dijon mustard brings some essential balance and depth of flavour to the dressing.
Garlic: Finely minced or pressed garlic brings boldness to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How To Make Potato Salad with Spring Onions

Cook Potatoes: In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Don’t overcook. Refrigerate to cool.

Boil Eggs: In another saucepan, boil eggs for 8 minutes. Peel, quarter, and set aside.

Blanch Peas: Boil fresh water, add the peas, then drain and cool in iced water to maintain colour. Drain when cool.

Prepare Dressing: In a medium bowl, whisk together Greek yogurt, lemon juice, vinegar, mustard, garlic, salt, and pepper until smooth.

Chop Potatoes: Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and transfer to a large bowl.

Add Ingredients: Combine peas, spring onions, and mint leaves with potatoes. Pour 3/4 of the dressing, another pinch of salt, stir gently, and refrigerate.

Boiled potatoes on a wooden board being cut in half.

Ingredients in a mixing bowl with spoons to toss.

Serve: Before serving, top with eggs, remaining dressing, and extra spring onions and mint leaves. Enjoy!

Top tips

Choose Waxy Potatoes: Opt for waxy potatoes for better shape retention compared to starchy varieties.
Avoid Overcooking: Boil potatoes until tender, not soft, to prevent mushiness in your salad.
Dress While Warm: Pour the dressing over warm potatoes for optimal flavor absorption.
Season Generously: Taste and season with salt twice—immediately after mixing and again before serving. Potatoes absorb salt, enhancing the flavor.
Chill Before Serving: Serve the potato salad cold or at room temperature to allow flavors to meld, and potatoes to firm up.
Texture Preference: I like to leave the potato skins on for added texture. If peeling, do so after cooking, using a tea towel to avoid burns.

Prepare in advance for maximum flavour

For the most flavourful spring onion potato salad, plan to make it ahead. This dish benefits from refrigerating for several hours or, ideally, overnight before serving. Allowing the salad to chill in the fridge enhances the melding and intensification of flavors. Ensure it stays refrigerated, avoiding room temperature.

Spring onion potato salad in a bowl with mint and hard boiled eggs on top.

What Potatoes are best for potato salad?

For an ideal potato salad, choose baby white new and/or red skin potatoes. Their vibrant skins add color, nutrition, and fiber, with a firm yet fluffy texture. They absorb flavors well when warm, enhancing the taste the next day. Yukon Gold potatoes are also a good option for their creamy texture. Their soft skin eliminates the need for peeling. Avoid russet potatoes as they are more starchy so may fall apart in your salad.

How to store

Make in advance: Prepare the potato salad up to 2 days ahead, following the recipe. Add herbs a few hours before serving.
Store: Keep leftover potato salad in an airtight container in the fridge for 3-4 days. Refrigerate any leftovers within 2 hours, and consume within 2 days.

Recipe FAQ

Do you rinse potatoes after boiling?

There is no need to rinse small waxy potatoes after boiling, as they contain minimal starch.

How long does potato salad last sitting out?

Potato salad is safe for 1 – 2 hours at room temperature. Refrigerate within this time frame for it to last up to 3 days in the fridge.

Should you cut potatoes before or after boiling?

I prefer to boil whole potatoes, chill, then cut after cooling for easy slicing and reduced water content. If slicing before boiling, shorten the boil time to 12-15 minutes.

More delicious party salads

Pumpkin Spinach Feta Salad

Roasted Sweet Potato & Halloumi Salad

Vegan Summertime Couscous Salad

Broccoli Crunch Salad

Cypriot Grain Salad

If you try this spring onion potato salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.