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    You are in: Home / Recipes / Green-Onion and Potato Salad Recipe
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    Green-Onion and Potato Salad

    Green-Onion and Potato Salad. Photo by TeresaS

    1/5 Photos of Green-Onion and Potato Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    duonyte's Note:

    This is my favorite potato salad, best served warm. I have been making it for many many years. I particularly appreciate that the ingredients are always in my pantry

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    Units: US | Metric


    1. 1
      Boil the potatoes in their jackets. When done, as soon as you can handle them, peel and slice about 1/4 inch to 1/2 inch thick. (When I don't have enough time, I dice the potatoes and cook them on the stove until just done).
    2. 2
      While the potatoes are cooking, mix together all the other ingredients.
    3. 3
      Place the sliced potatoes in a bowl. Stir together the dressing (it will have settled) and pour over the hot potatoes. With a large spoon, toss the salad carefully to coat.
    4. 4
      Best warm - can be warmed up in the microwave.

    Ratings & Reviews:

    • on June 02, 2012


      We loved it! This is very similar to my German potato salad that I make...hubby really enjoyed it...I used Yukon gold potatoes because they hold up well with this type of dressing...the key is to not over cook the potatoes...there should be a small resistance when poked with a fork...there was a tad bit too much dressing but the potatoes will absorb it if left long enough...this is a recipe that should be made early in the day or even the day before and taken out of the frig to come to room's a keeper...thanks for posting it...:)

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    • on September 16, 2011


      I made this as a side to my polish sausage for lunch. I love vinegar on chips/fries, so figured this would be perfect for me and flavor wise it is. My problem was that the dressing was too much for the potatoes and didn't feel that there needed to be water. The potatoes couldn't absorb all the dressing, I think due to the added water. This is definitely a salad I would make again but leave out the water in the dressing. Thanks for sharing the recipe. Made for Almost 5 Tag Game.

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    • on September 08, 2011


      This is great once you add some salt. I used tiny Yukon Gold spuds, olive oil, white wine vinegar (don't care for red), the red pepper and garlic. I also added some fresh organic mushroom to soak up the excess dressing. Made early in the afternoon and left to marinate until dinner it was really delicious with a light sprinkle of Himalayan Pink Salt. I'm a real fan of no mayo potato salads. Yum.
      A year later: I'm upgrading my review from 4 to 5 stars I used Pepper Vinegar and added a few whole and cracked peppercorns and lots of fresh green onions and a dose of Kosher salt. The top was sprinkled lightly with smoked paprika. :D

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    Read All Reviews (6)


    Nutritional Facts for Green-Onion and Potato Salad

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 394.5
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 23.9 mg
    Total Carbohydrate 64.8 g
    Dietary Fiber 8.2 g
    Sugars 2.9 g
    Protein 7.5 g

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