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Potato salad with spring onions, herbs and a dressing in a round bowl.

Potato Salad with Spring Onions

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  • Author: Bianca
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4-5 servings 1x
  • Category: side
  • Method: stovetop
  • Cuisine: European
  • Diet: Vegan


This potato salad with spring onions combines the classic goodness of potato salad with the fresh flavors of spring onions. With tender potatoes and a creamy dressing, it’s a mouthwatering blend of textures and tastes. This recipe takes 20 minutes and 10 ingredients to make. A hearty and flavorful plant-based potato salad!


  • 1.2 lbs (500 gr) new potatoes + 1 tsp salt for cooking
  • 2 tbsp vegan mayonnaise
  • 1 tbsp wholegrain mustard
  • 1/2 tbsp extra virgin olive oil
  • ½ small lemon (juice)
  • 34 spring onions, finely sliced
  • 5 cornichons, chopped
  • 1/4 tbsp capers, drained
  • 2 tbsp (12gr) pack flat-leaf parsley, finely chopped
  • 1 tbsp (6gr) fresh chives, finely chopped
  • optional: salt to taste
  • optional: potato water to thin out the dressing


  1. Prepare the potatoes.
    Start by washing the potatoes thoroughly under cold water to remove any dirt. Fill a large pot with water, add a good pinch of salt, and bring it to a boil. Carefully place the potatoes into the boiling water and let them cook for about 15-20 minutes until they become tender.
  2. Drain the potatoes.
    Check if the potatoes are fork tender and reserve a bit of the potato water. Let the potatoes cool.
  3. Chop the spring onions and herbs.
    While the potatoes are cooling, finely chop the herbs and spring onions. 
  4. Make the dressing.
    In a medium-sized bowl, whisk together the mayonnaise, wholegrain mustard, extra virgin olive oil, and lemon juice until well combined.
  5. Assemble the salad.
    Once the potatoes have cooled down, cut them into bite-sized slices. Pour the dressing over the potatoes, ensuring an even coating. Gently toss the ingredients together, making sure every potato cube is coated with the dressing.
  6. Flavor the salad and serve.
    Finally, add the capers, cornichons, spring onions, parsley, and chives with the potato salad and toss to coat. Taste and adjust the saltiness and serve at room temperature or chilled.
  7. Serve.
    Serve the potato salad immediately as a delightful side dish or as a standalone salad. It can be enjoyed warm, at room temperature, or chilled.


  • Thin the dressing if needed. If the dressing is too thick, you can use a small amount of the reserved potato water to thin it out gradually. Add a little at a time until you achieve your desired dressing consistency.
  • Peel the potatoes after boiling them if you don’t like the texture of the skin.
  • Let the salad rest for at least an hour. Allowing the potato salad to rest for at least an hour allows the dressing to merge with the potatoes and spring onions.
  • Make ahead: If you plan to serve it within a day, you can make it ahead and refrigerate it until needed. However, if you plan to make it 2-3 days ahead, it’s best to toss it with the dressing 1 hour before serving to maintain its freshness and texture.
  • Give the salad a toss before serving to redistribute the dressing and garnish.


  • Serving Size: 1
  • Calories: 165
  • Sugar: 13.9g
  • Fat: 7.7g
  • Carbohydrates: 60.4g
  • Protein: 14.4g