Here’s a fresh, probably the simplest take on potato salad with spring onion — packed with creamy potatoes, punchy herbs, and a good squeeze of lemon. It’s filling, but still light, and a little bit good for you too: by cooking and cooling the potatoes, you boost their resistant starch (which acts like fiber and feeds the good bugs in your gut). We love it with anything off the grill, but honestly, it’s just as good piled into a bowl for a quick lunch.
What you’ll love about this recipe
This simple potato salad with egg and spring onion is a version of the one I grew up with, not much tweaked, it’s one of those recipes that is slightly different every time I make it: change the herbs a bit, add more lemon or make it creamier. Now, it’s your turn to make it your own!
- 🥔 Gut-friendly: Cooked and cooled potatoes mean more resistant starch, which your gut will love.
- 🧅 Fresh and zesty: Spring onions, lemon juice, and fresh herbs keep it light and bright.
- 🥗 Simple ingredients: When you think you have nothing to eat, make this salad! All you need are a few pantry basics and fresh herbs.
- 🔥 Perfect with grilled food: This salad pairs beautifully with anything from grilled chicken to veggie skewers.
- 🍽️ Make ahead: I make a huge bowl on a Sunday and have loads for packed lunches at the beginning of the week. I find that it tastes even better after a few hours in the fridge.
Ingredients you’ll need
- Potatoes – in the UK, salad potatoes like Charlotte, Anya or even baby new potatoes work well. You want to look for red or waxy varieties like Yukon Gold if you live somewhere else (like the US), they have thinner skins and hold their shape once cooked and cooled.
- Eggs – they add creaminess and a bit of extra protein, I feel like this is what can make this salad a main meal.
- Spring Onions – use both the white and green parts.
- Mayonnaise – you can make your own mayo, or use a real good quality mayonnaise.
- Crème Fraîche – adds a slight tang that keeps this salad feeling lighter.
- Lemon – you will need the juice from one, but I like to have some extra lemon wedges to serve.
- Dill and parsley – fresh and abundant please, this is not a garnish, but an integral part of the recipe.
- Mustard – it gives a slight sweetness and a little spicy kick.
How to make potato salad with spring onions (step-by-step)
Time needed: 1 hour
Creamy Potato Salad with Spring Onion — Perfect for BBQs and Lunches!
- Boil Potatoes & Eggs
Boil the potatoes in salted water until just tender, about 25 minutes. Drain and let them cool completely. Boil the eggs for 6 minutes, then cool under cold water and peel them.
- Prep the Spring Onions, Herbs & Eggs
Finely chop the spring onion (both white and green parts) and the fresh herbs. Chop the eggs into bite-size pieces.
- Make the Dressing
In a bowl, mix together the mayonnaise, crème fraîche, olive oil, lemon juice, mustard, salt, and pepper. Dice the cooled potatoes into 1-inch chunks.
- Assemble the Salad & Serve
Toss everything together gently until the potatoes, eggs, herbs, and spring onions are all coated. Garnish with extra dill and lemon wedges just before serving.
Pro Tips
- Use waxy potatoes like Charlotte, Yukon Gold, or fingerlings. They hold their shape well after cooking, giving you those satisfying chunks. Let them cool completely before mixing.
- Taste and season really well. Potatoes can soak up more salt, pepper, and lemon than you think, you might want to adjust again after mixing. In fact after a day or two, they are even more flavorful.
- Chop the potatoes and eggs into even-sized pieces.
- Mix gently with a large spoon or spatula to avoid making the salad too mushy.
- If you can, make the salad a few hours ahead or even the day before. The flavors get even better once they have time to settle.
- Store any leftovers in an airtight container in the fridge. You might want to check for seasoning and adjust before serving again.
Nutritional benefits
Of course the abundance of herbs and the spring onions makes this dish such a wholesome nourishing option. But for me, the hero here are the cooked and cooled potatoes, as they cool, a resistant starch is created, acting like fiber. Feed those friendly gut bacteria happy!
Servings
This recipe yields at least 4 portions, enough for a small family.
What to serve with potato & spring onion salad
- We often serve this potato salad with burgers. You can serve it alongside anything grilled, like my grilled chicken supreme, steak, sausages, chicken and halloumi skewers or even veggie skewers.
- This salad is our favorite big bowl for garden parties, but it’s just as perfect for potlucks or picnics. It travels well and holds up nicely even after a few hours out of the fridge.
- Or just dish it up into bowls or lunch boxes — it’s hearty enough thanks to the potatoes and eggs.
variations and substitutions
- VEGETARIAN: This recipe is vegetarian!
- VEGAN: For a vegan option, skip the eggs, crème fraîche and and mayo (or swap for a plant-based mayo)
- Switch up the herbs: the herbs that would work well in this potato spring onion salad are chives, marjoram and tarragon, even thyme or fresh oregano. But you know what herbs you like, just experiment!
- Add a salty element: Stir in a handful of chopped green or black olives (like Moroccan dry olives) to give the salad more depth. Or some crispy pancetta or crumbled bacon!
- Swap the crème fraîche for Greek yogurt, or simply double up the mayonnaise.
- Make it egg-free: You can skip the eggs and add extra spring onion or some sliced crunchy radishes.
- Homemade mayonnaise: If you decide to make your own mayo, you can easily do this while the potatoes are cooling.
- I actually grew up eating it without mayo—just olive oil—so if you’re not a mayo fan or just want to get more olive oil in, give that a try.
Make a big batch of this spring onion potato salad for your next BBQ — trust me, you’ll be happy you did! 🌿 This is one of those simple recipes you like me will find yourself coming back to again and again, easy, super satisfying, and full of bright, fresh flavors.
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recipe FAQ
Yes, and it actually tastes better after chilling for a few hours.
Keep it in the fridge for up to 3 days in an airtight container.
Yes, all the ingredients are naturally gluten-free. Just double-check any store-bought mayo or mustard if you’re serving someone with allergies.
Drain the potatoes well and let them cool completely before mixing.
Use both parts, they have different texture and flavor, not too mention so good for you.
Potato Salad with Spring Onion Recipe
Equipment
- 2 saucepans a medium and a small one, to cook the eggs and potatoes
- 1 Chopping board
- 1 knife
- 1 small bowl to make the dressing
- 1 whisk
- 1 large bowl to assemble the salad
Ingredients
- 750 g potatoes or use 1kg and save extras for another meal
- 5 eggs
- 3 large spring onions or 5 smaller ones
- 2 heaped tbsp mayonnaise
- 2 heaped tbsp crème fraîche
- 2 tbsp olive oil
- 1 lemon juice squeezed + extra lemon wedges to serve
- 4 tbsp dill and parsley chopped
- 1 tbsp mustard
- 1½ tsp salt
- 1 tsp black pepper
Instructions
Boil Potatoes & Eggs
- Boil the potatoes in salted water until just tender, about 25 minutes. Drain and let them cool completely. Boil the eggs for 6 minutes, then cool under cold water and peel them.
Prep the Spring Onions, Herbs & Eggs
- Finely chop the spring onion (both white and green parts) and the fresh herbs. Chop the eggs into bite-size pieces (cut in half then in quarters, then make 2 more cuts).
Make the Dressing
- In a bowl, mix together the mayonnaise, crème fraîche, olive oil, lemon juice, mustard, salt, and pepper. Dice the cooled potatoes into 1-inch chunks.
Assemble the Salad & Serve
- Toss everything together gently until the potatoes, eggs, herbs, and spring onions are all coated. Taste for seasoning and add more if needed. Garnish with extra dill and lemon wedges just before serving.
Notes
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