Green-Onion and Potato Salad

READY IN: 40mins
Recipe by duonyte

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

Top Review by teresas

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 temp...it's a keeper...thanks for posting it...:)

Ingredients Nutrition

Directions

  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. While the potatoes are cooking, mix together all the other ingredients.
  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. Best warm - can be warmed up in the microwave.

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