fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Potato Salad with spring onions

Potato Salad with spring onion

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Side Dish
  • Cuisine: American, Gluten Free, Paleo, Vegan, Whole30


Units Scale
  • 1 lb baby potatoes
  • 2 celery stalks with the celery leaves ( diced)
  • 3 spring onion tops (sliced)
  • 1/2 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))
  • 1/3 cup extra virgin olive oil
  • 1/4 red wine vinegar or lemon juice
  • 3 tablespoons capers
  • 1 clove garlic (minced)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper


  1. 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.
  2. Cut any potatoes that are drastically larger than the others so that they’re all approximately the same size and will cook evenly.
  3. 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.
  4. 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.
  5. 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.]
  6. 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.
  7. Add more salsa verde until all potatoes are evenly coated.
  8. Serve and enjoy your potato salad with some protein like chicken, steak or fish.

Keywords: Dairy Free, Dinner, Gluten Free, Lunch, Meal Prep, Paleo

Pin It on Pinterest

Share This