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Spring onion and potato salad recipe

A summer staple, this potato salad recipe from Good Housekeeping is really simple to make.

This dish is full of wonderful flavours, and you’ll love how the spring onion adds a lovely crunch to it.

Great for a picnic or BBQ, it goes perfectly with cooked meats and other salads.

Nutritional content

Servings: 6 servings

Prep time: 25 minutes


900g potatoes - we recommend new potatoes

4 spring onions, finely sliced

4 tbsp Greek yogurt

4 tbsp mayonnaise

4 tbsp wholegrain mustard

Squeeze of lemon juice



  1. Put the potatoes in a pan with some water and a sprinkle of salt, then boil until tender - they shouldn’t be falling apart.

  2. Drain the potatoes and put them in a large mixing bowl.

  3. Add the spring onion, Greek yogurt, mayonnaise, mustard and lemon juice.

  4. Season, then combine everything thoroughly.


To store: Once this potato salad is fully cool, put it in an airtight container and keep it in the fridge for up to 3 days.

Vegan: To make this recipe vegan, we recommend following tips by Two Spoons. For the dressing, use 8 tablespoons of coconut yoghurt, 60ml of lemon juice, 2 finely chopped cloves of garlic, 2 tablespoons of Dijon mustard and 1 teaspoon of maple syrup.


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