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Best Green Onion Potato Salad Recipes

Best Green Onion Potato Salad Recipes

Green Onion Potato Salad Shopping Tips

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Green Onion Potato Salad Cooking Tips

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.


Potato Salad with Onions Recipes

Potato Salad with Pesto 2 Tuna and Potato Salad Salad with potatoes and cheese 3 Potato, Beetroot and Carrot Salad

This vibrant salad isn't only going to hold you over until your next meal but will also give you some November vibes. This dish is all about the different textures from the pomegranate and the pepitas (if you're not trying for a nut-free option, you can use pecans).

This colorful raw kale salad is topped with clementines, radish, avocado, and pepitas, and tossed in a honey, lime, and jalapeño dressing. It's the perfect amount of sweetness with a spicy kick from the dressing. And who doesn't love avocado in their salad?


To make a Barefoot Contessa-approved potato salad, you'll need small red potatoes, Dijon and whole-grain mustard, fresh dill, celery, and red onion. Garten also recommends boiling the potatoes until they're barely tender and then letting them steam in a colander under a kitchen towel until they're tender but firm.

Garten also recommends not serving the potato salad right away. Instead, she says to toss well, cover, and refrigerate the salad for a few hours to allow the flavors to blend.


Is it OK to boil eggs with potatoes?

No need to be worried about any possible bacteria from the egg shell, the boiling process will kill any bacteria. So in answer to the question can you boil potatoes and eggs together, yes absolutely.

Even more delicious side dishes you don&rsquot want to miss!

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The best green salad recipes - 28 recipes

So simple to prepare, this yummy Green Salad with Shallot Dressing is a frequent participant in our family dinner r.

  • 1/4 cup white wine vinegar
  • 2 tablespoons water
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt and pepper
  • 1 thinly sliced shallot
  • 1 teaspoon dijon mustard
  • 1/3 cup olive oil
  • 10 cups mixed greens

Mixed Greens Salad with Hoisin-Sesame Vinaigrette

Deb Wise, Cooking Light SEPTEMBER 2013

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely chopped green onions
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons hoisin sauce
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon kosher salt
  • 6 cups torn mixed romaine lettuce leaves
  • 1 cup trimmed snow peas, sliced diagonally
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup fresh cilantro
  • 1 tablespoon toasted sesame seeds

Strawberry Spinach Salad with Balsamic Vinaigrette

By Foodiewife, A Feast for the Eyes

Spinach and Strawberries pair beautifully together-- color-wise and flavor

  • DRESSING:
  • Baby spinach
  • Strawberries, sliced
  • Gorgonzola cheese, crumbled
  • Red onion, sliced
  • Grape tomatoes, halved
  • Bacon, cooked and crumbled
  • Danish Blue Cheese, crumbled
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoons Dijon mustard
  • 2 teaspoons light brown sugar
  • 2 garlic cloves, minced
  • 2 teaspoons poppy seeds
  • 1/2 cup extra virgin olive oil
  • Salt & pepper, to taste

Summer Salad with Lemon Thyme Chicken

This delicious, bright salad is the perfect go-to summer salad, especially when you add grilled chicken breasts sea.

  • 4 to 6 ounces cooked Lemon Thyme Chicken
  • 2 cups of your favorite greens
  • 1 peach
  • 1/2 avocado
  • 1 tablespoons goat cheese
  • 1 to 2 tablespoons sunflower seeds
  • Trader Joe's spicy mango salad dressing

Ruth's Chris Chopped Salad

Craving that salad from Ruth's Chris Steakhouse but don't want to leave the house? This is a copycat recipe that wi.

  • LEMON BASIL DRESSING:
  • 8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
  • 1 cup packed julienned strips fresh spinach
  • 1 cup packed julienned strips radicchio
  • 1 ⁄3 cup red onion, sliced very thin
  • 1/2 cup chopped green olives
  • 6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
  • 4 eggs, hard-boiled and chopped
  • 1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
  • 1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
  • 1 cup crumbled blue cheese (4 ounces)
  • 1/2 cup croutons
  • 8 cherry tomatoes, halved
  • Crispy fried onions, for garnish
  • 2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 5 tablespoons fresh lemon juice, about 1 lemon
  • Seasoned salt and garlic pepper seasoning

Spring Salad with Ginger Peach Tea Dressing

Filled with the flavors of sweet peach tea yogurt, crispy salad greens, fresh mango, strawberries, and crunchy peca.

  • FOR THE SALAD:
  • FOR THE DRESSING,
  • 1 (6-ounce) container Yoplait Original 99% Fat Free Peach Sweet Tea Yogurt or similar flavor
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground ginger
  • 6 cups spring mix salad greens
  • 1 large mango, peeled, sliced, about 1 cup
  • 1 cup sliced strawberries
  • 1/4 cup broken pecans

Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

A crispy butternut squash and spinach salad sounds great, but adding to the mix a bacon shallot vinaigrette makes i

  • 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 shallot, minced
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 5 ounces baby spinach (about 6 cups)
  • 1/2 cup pecans, toasted and chopped

Springtime Asparagus, Strawberry, & Arugula Salad

No matter the season, spring flavors abound in this refreshing salad with asparagus, arugula, strawberries, and cru.

  • 15 spears asparagus, preferably organic, woody end trimmed and spears cut into 2-inch pieces
  • 3 teaspoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 teaspoon country Dijon mustard
  • 1/2 teaspoon honey
  • 2 big handfuls baby arugula, preferably organic
  • 1/2 cup strawberries, hulled and sliced, preferably organic
  • 2 tablespoons blue cheese, freshly crumbled
  • 1 tablespoon toasted almonds, sliced

Creamy Kale, Apple Salad with Spiced Nuts

After trying this yummy Creamy Kale, Apple Salad with Spiced Nuts it's clear to me why Kale is the new spinach!

  • SALAD:
  • 1/4 cup sugar (60 mL)
  • 1/4 teaspoon Compliments Ground Cayenne Pepper (1 mL)
  • 1/4 teaspoon Compliments Ground Nutmeg (1 mL)
  • 2 teaspoons water (10 mL)
  • 1 teaspoon honey (5 mL)
  • 1/4 teaspoon salt (1 mL)
  • 1 egg, white only
  • 1 1/2 cups Compliments Walnut Halves (375 mL)
  • 1 tablespoon Sensations by Compliments Roasted Garlic Seasoning Paste (15 mL)
  • 1/2 cup 2% plain yogourt (125 mL)
  • 2 teaspoons lemon juice (30 mL)
  • 1/4 teaspoon pepper (1 mL)
  • 1 small bunch kale, stems removed and leaves shredded
  • 2/3 package Compliments Organic Romaine Hearts Leaves, shredded (132 g)
  • 2 stalks celery, chopped
  • 1 red apple, thinly sliced

Garden Salad & Snap Pea Crostini

A lovely garden salad with butter lettuce, mustard greens, grilled potatoes, carrots and tomatoes smothered in a ci.

  • DRESSING:
  • 1 pound carrots
  • 1 head radicchio, cut in half lengthwise
  • 1 pound tiny new potatoes
  • 1 beet, grated
  • 6 radishes, shaved
  • 1 head butter lettuce, torn into bite sized pieces
  • 1 small bunch mustard greens, shredded
  • 2 Heirloom Tomatoes, roughly chopped
  • Salt and freshly ground Pepper
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Mint, choipped
  • Oregano, chopped
  • CRUNCHY SNAP PEA CROSTINI:
  • 1 small avocado mashed
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground Pepper
  • 1/2 cup snap peas, very thinly sliced
  • 2 tablespoons Shallots, finely minced
  • 1 Baguette, sliced

Spinach Salad with Ham & Egg

Fresh spinach gets bulked up with diced ham, bell pepper, and sliced hard-boiled eggs, and tossed in a light mustar.


Recipe Summary

  • 6 ounces green beans
  • 2 pounds peeled small potatoes
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons lemon juice
  • 4 teaspoons whole-grain mustard
  • 2 teaspoons chopped thyme leaves
  • 1/2 cup thinly sliced red onion
  • Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.


Classic Potato Salad

This recipe reminds me of my Grandma Bickmore, because it is a recipe that she really loves and looks forward to at family gatherings. Please tell me I’m not the only one to have nostalgia surrounding certain recipes! I know that as long as I live, when I eat this recipe I will think of her, and I love that.

Let’s start out by covering a couple commonly asked questions!

When do you serve potato salad?

We typically serve this easy potato salad recipe on big holidays like Easter, Mother’s Day, Christmas, and of course all summer long at BBQ’s! Creamy potato salad is the perfect BBQ side dish! It’s also a great recipe to bring to a pot luck!

What goes with potato salad?

Really anything! As long as you serve with a protein and a vegetable you are pretty much covered! Whether you are having ham, turkey, steak, chicken, hamburgers or really anything else this recipe is a great complimentary dish.

Can you make potato salad the day before?

Yes, absolutely! In fact, I usually do. Since we typically make this dish for parties or special occasions it is really nice to make it the night before and having it already waiting in the fridge! Plus, it is definitely one of those things that get’s better with time as the flavors blend a little bit.


To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?


Salad Ingredients

Here are the ingredients that I like best in this salad. Below I’ll give you some other ideas for what to add to your salads.

  • Greens: You can use any type of greens you prefer. Mixed greens, red leaf lettuce, green leaf lettuce and spinach all work well.
  • Cucumber: I like adding cucumber to salad recipes because it is refreshing and adds a nice crunchy texture.
  • Cherry Tomatoes: Grape tomatoes or sliced whole tomatoes would also work well.
  • Red Onion: I love the punch of flavor that thinly sliced red onion adds to a salad. If that’s not your thing, then you can leave it out – or try adding milder green onions (scallions) instead.
  • Avocado: Avocado takes a salad from good to great. For perfectly ripe avocados, buy them when they are still firm and let them ripen for a few days on your counter. Avocados are ready when they have a slight give when you press them gently.
  • Goat Cheese: Creamy, tangy goat cheese is my favorite in this salad. You can substitute your favorite cheese, if you prefer.

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