Which part of green / spring onion do I add to a salad?

Trim the root off the bottom and the thin darker green part off the top where the spring onion/scallion starts to thin out. You’ll be left with the white part and pale green part, which can be thinly sliced and added to a salad.

Should you peel the potatoes in potato salad?

Some potato salad recipes will call for you to peel the potatoes after they are boiled, but you can also leave them on. The potato skins add additional texture, flavour and nutrients to the salad.

Is it better to boil potatoes whole or cut them up for potato salad?

This depends on the size of the potatoes. If you’re using smaller potatoes you can leave them whole, but if you’re using large potatoes you may want to cut them to reduce the cooking time. Ensure the potatoes are roughly the same size so they take the same amount of time to cook.

Why do you put vinegar in potato salad?

The vinegar adds tangy sourness that enriches the flavour of the potato salad dressing. This can also be achieved by adding lemon juice and/or zest.

Which onions go best in salad?

Red onion and spring onions/scallions are my top choices in salads because they have a milder flavour, whereas other onion varieties can taste pungent when served raw. Shallots also have a milder flavour and work well in salad dressings.

Potato Salad with Spring Onions

Author: Helen
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 4 1x
Diet: Vegetarian

Description

The only potato salad recipe you'll ever need, with tender new potatoes tossed in a refreshing and flavourful dressing with spring onions/scallions and optional crunchy onions.

Ingredients

Scale

700g (or 25 oz) new potatoes
115g (or 1/2 cup) mayonnaise
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 tsp mustard
1/2 tsp honey
2 tbsp / 20g capers - finely chopped
1 lemon - zest and juice
4 tbsp / 10g parsley - finely chopped
1 tbsp / 10g chives - finely chopped
6 spring onions/scallions - finely chopped
4 tbsp crunchy onions - optional

Instructions

Place a generously salted pan of water on a medium to high heat. Add the potatoes when the water begins to boil, reduce the heat a little and leave the potatoes to simmer for 20-25 minutes.
Meanwhile mix the mayonnaise, paprika, salt, pepper, mustard, honey, capers, lemon juice and zest, parsley and chives in a large bowl.
When the potatoes are done, drain them, cut each one in half and leave to cool for at least 10 minutes.
Toss the cooked potatoes with the dressing and spring onions/scallions.
Top with optional crunchy onions and serve.

Category: Salad
Method: stove-top
Cuisine: Western

Keywords: Potato salad with spring onions