This potato salad with spring onion brings fresh and bright flavors to liven up this no mayo, no egg potato salad recipe.
Using a quick, easy homemade salsa verde brings new popularity to a traditional potato salad that everyone will love.
Why you’ll love this new potato salad with spring onion recipe:
- There’s no mayo! Whether or not you’re a fan of mayo, the commercial brands use inflammatory oils like canola or safflower oil. By skipping the mayonnaise you can have control over what you put in your body and decrease inflammation instead.
- No eggs! This potato salad without eggs is a great option if you’re allergic or sensitive. Because there’s no mayo, you don’t have to worry about egg yolks, which means it’s also vegan.
- Bring this potato salad with spring onion to any potluck and impress a crowd! Everyone loves potato salad and you can bring this one knowing you’re nourishing them too.
- Potato salad keeps really well for a few days which makes it a great summer salad to meal prep! In fact, after a day or 2, the flavors will marinate for an even tastier salad.
- This salad works for many food sensitivities and lifestyles including gluten free, dairy free, whole30, paleo, and vegan.
What’s nutritious about this recipe?
Instead of mayonnaise this potato salad uses a quick Italian inspired salsa verde with lots of fresh herbs. Blend up your favorite herbs like cilantro, parsley, and/or basil with capers, olive oil, red wine vinegar and garlic for a healthy sauce filled with antioxidants and flavor.
Herbs like parsley and cilantro have chelating properties which can help to remove heavy metal from the body.
Capers are the richest food source of quercetin, an antioxidant that decreases inflammation and support heart and immune health.
This potato salad is more than just potatoes. We load it up with more vegetables for a more nutrient dense, delicious salad you’ll want to make over and over again.
Spring onions are immature onions with long green tops, similar to a scallion. Spring onions have a larger bulb and generally have a more mild flavor than an onion. You can use the whole vegetable, especially the green tops for mild onion flavor and added nutrients.
Onions are also a rich source of quercetin, as well as sulfur compounds that support the liver and prebiotic fibers that support gut health.
Will potato salad raise blood sugar?
Possibly. Potatoes are high in starch, HOWEVER, this potato salad is more balanced to help keep blood sugar levels stable.
First of all, when potatoes are cooked, then cooled, they form what’s called resistant starch. Resistant starch is not absorbed by your body, acts similar to fiber, which means it doesn’t have an affect on blood sugar and is really beneficial for gut health.
Also, by adding healthy fats and fiber to the potatoes salad, this will slow down the body’s ability to digest and absorb the glucose and therefore stabilize any rise in blood sugar.
In this recipe, healthy fats come from olives and olive oil and fiber comes from celery, spring onion, garlic, and resistant starch formed in the potatoes.
So let’s dispel the rumors and confirm that potato salad can be healthy!
Variations & short cuts for a quick potato salad:
- Use any herbs! Mint, dill, basil, cilantro, parsley, or tarragon would all be great!
- If you can’t find spring onions, scallions or even chives will work as well.
- You can add hardboiled eggs for protein or serve alongside your favorite barbecue entree.
- Use any colored potato! The purple ones are beautiful and provide extra antioxidants.
- For a super easy potato salad, use store bought salsa verde or a pesto made with olive oil. If you do buy a salsa verde just made sure you skip the Mexican style made with tomatillos. This will be too watery and give a whole different flavor profile.
How to make this potato salad recipe:
This potato salad with spring onion and salsa verde can be made very easily, especially if you have a blender or a food processor.
First, steam or boil your potatoes in salted water. Whatever method you prefer will work fine.
While the potatoes cook, make your salsa verde, dice the celery, slice the onions and roughly chop the olives. Put all these prepped components in a bowl until your potatoes are cooked.
Add the potatoes to the bowl and mix while gently smashing the potatoes in half so the salsa verde coats the warm potatoes and absorbs the flavors.
Allow the potato salad to come to room temp or chill for 10-20 minutes before serving.
How to store leftover potato salad or make in advance:
Refrigerate leftover potato salad in an airtight container for 3-4 days.
This potato salad can be made 2-3 days in advance, which can make it even better to let the flavors marinate. Season to taste with salt, pepper, and vinegar, if needed, before serving.
I do not recommend freezing potato salad as it will change the textures of the salad.
Serve with these other side dishes for the best summer menu:
Watermelon Basil Salad with Balsamic and Cucumber {Dairy Free}
Cashew Kale “Caesar” Salad {Gluten and Dairy Free}
And for dessert:
Gluten Free Blackberry Cobbler (Paleo & Vegan)
Other potato recipes:
Mediterranean Chicken and Vegetables Sheet Pan Dinner
One Pot Sweet Potato & Bacon Chili {Paleo & Whole30}
Spiced Chicken Stew Instant Pot Recipe {Paleo, Dairy Free, Whole30}
ENJOY!
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Potato Salad with spring onion
Ingredients
- 1 lb baby potatoes
- 2 celery stalks with the celery leaves diced
- 3 spring onion tops sliced
- ½ cup pitted green olives chopped
Salsa Verde
- 3 cups fresh herbs (approximately 2 bunches. A mix of parsley and cilantro, basil and/or mint is recommended)
- ⅓ cup extra virgin olive oil
- ¼ red wine vinegar or lemon juice
- 3 tablespoons capers
- 1 clove garlic minced
- ¾ teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- Add 2-3 inches of water into a pot and cover with a steamer basket. The steamer basket should sit above the top of the water, if needed pour out some water. Bring the water to a boil over medium heat.
- Cut any potatoes that are drastically larger than the others so that they’re all approximately the same size and will cook evenly.
- Once the water is bubbling, pour the potatoes into the steamer basket, cover with a lid and steam for 15 minutes or until fork tender.
- While the potatoes are cooking add the diced celery, chopped celery leaves, onion and olives to a large serving bowl and go on to make the salsa verde.
- To make the salsa verde, add all the ingredients to a food processor or blender and pulse until very finely minced. [Tip: You can also do this by hand, finely chopping the herbs, capers, and garlic then mixing everything in a bowl.]
- Once the potatoes are cooked, add them to the serving bowl with the vegetables. While the potatoes are still hot, add half of the salsa verde to the potato mixture and stir to coat the potatoes in the sauce. As you stir, gently smash the potatoes so they gently break apart and soak up more of the delicious salsa verde.
- Add more salsa verde until all potatoes are evenly coated.
- Serve and enjoy your potato salad with some protein like chicken, steak or fish.
