Green Onion Potato Salad

From creamy to tangy, we never have met a potato salad we didn't like. They're all tasty, and they all pair perfectly with a burger hot off the grill, golden, sweet corn on the cob, and a fresh tomato salad.

Use the super simple recipe here as a template and play with other flavors each time you make this. Start with the design here this weekend. Next Saturday, try apple cider vinegar with fresh parsley. And the week after that, go bold with whole grain mustard and fresh chives.

Yield: 6 servings , Prep time: 10 minutes , Cook time: 20-30 minutes



  1. Slice the potatoes in half and place in a pot with enough water to cover them by at least 2 inches. Bring to high heat and cook until the potatoes are tender.
  2. In a small bowl, whisk together the oil, vinegar, and mustard.
  3. When the potatoes are tender, drain them and transfer to a mixing bowl. Let cool for a couple minutes and then toss with the vinaigrette, green onions, and salt and pepper to taste. Serve warm or cold.

Tips + Tricks

  • It is important to let the potatoes cool for a little bit before tossing them with the dressing; piping hot potatoes will absorb all of the dressing leaving little sauciness.