Potato Salad With Green Onions Recipes

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GREEN ONION POTATO SALAD



Green Onion Potato Salad image

Make and share this Green Onion Potato Salad recipe from Food.com.

Provided by vegan mom

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs red potatoes
1 tablespoon salt, divided
2 teaspoons salt, divided
1 1/4 cups vegan mayonnaise (use Vegenaise)
2 tablespoons white wine vinegar
2 jalapeno peppers, chopped and sauteed in a pan with a little oil
1/4 teaspoon ground black pepper
6 green onions, thinly sliced
1/4 cup fresh cilantro, chopped

Steps:

  • Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices.
  • Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.

Nutrition Facts : Calories 281.4, Fat 10, SaturatedFat 1.7, Cholesterol 12, Sodium 2230.1, Carbohydrate 45.6, Fiber 4.4, Sugar 6.5, Protein 4.8

GRILLED POTATO AND GREEN ONION SALAD



Grilled Potato and Green Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 pound applewood smoked bacon, optional
8 russet potatoes
Gray salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 bunches green onions, both white and green parts, trimmed
1/3 cup Champagne vinegar
1 heaping tablespoon Dijon mustard
2 shallots, minced
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil (or use half bacon fat)
Bacon fat, optional
4 tablespoons chopped Italian parsley leaves

Steps:

  • Prepare a grill to medium-high heat.
  • If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
  • Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
  • Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
  • Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
  • Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
  • To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

GREEN-ONION AND POTATO SALAD



Green-Onion and Potato Salad image

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

Provided by duonyte

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, scrubbed
1/3 cup oil
1/4 cup red wine vinegar
1/4 cup water
1/4 cup chopped green onion
1 pimiento, minced (optional)
1 garlic clove, minced (optional)
1/4 teaspoon ground black pepper
salt, to taste

Steps:

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

GREEN ONION POTATO SALAD



Green Onion Potato Salad image

Ever since I can remember, my aunt Beverly has made this potato salad for special occasions. She gave me the recipe a few years ago, and I've been making it for parties and my card clubs. I get many requests for the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

5 medium red potatoes, cubed
2 hard-boiled large eggs, chopped
1/4 cup chopped dill pickle
1 green onion, chopped
3/4 cup mayonnaise
2 tablespoons plus 3/4 teaspoon green onion dip mix
2-1/4 teaspoons cider vinegar
3/4 teaspoon sugar
3/4 teaspoon minced fresh parsley
3/4 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 465 calories, Fat 36g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

MUSTARD-GREEN ONION POTATO SALAD



Mustard-Green Onion Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
4 green onions, thinly sliced
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 cloves garlic, finely chopped
3 tablespoons white wine vinegar
1/4 cup chopped parsley
Salt and freshly ground pepper

Steps:

  • Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

ROASTED POTATO SALAD WITH GREEN ONIONS



Roasted Potato Salad with Green Onions image

Categories     Salad     Onion     Potato     Summer     Tarragon     Lettuce     Bon Appétit

Yield Serves 8. Can be doubled

Number Of Ingredients 9

Nonstick vegetable oil spray
1 1/2 pounds small red-skinned potatoes (about 12), cut into 1/2-inch wedges
1 teaspoon sugar
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
1/2 head Boston lettuce, torn into pieces (about 3 cups)
4 green onions, thinly sliced
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Arrange potatoes, skin side down, on sheet. Spray potatoes with vegetable oil spray. Sprinkle with sugar and thyme. Season with salt and pepper. Toss to coat. Arrange potatoes, cut side down, on same baking sheet. Roast potatoes until tender, turning potatoes over halfway through roasting, about 35 minutes. Whisk lemon juice and olive oil in small bowl to blend. Season dressing to taste with salt and pepper.
  • Combine lettuce, green onions and tarragon in large bowl. Add hot potatoes and dressing. Toss to coat. Serve warm.

AMERICAN POTATO SALAD



American Potato Salad image

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Provided by JOSLYN

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g

FRENCH POTATO SALAD WITH GREEN ONIONS



French Potato Salad With Green Onions image

Provided by Julia Reed

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 pounds small russet potatoes
1/4 cup dry white wine
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup olive oil
2 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley

Steps:

  • Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine.
  • Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 318 milligrams, Sugar 2 grams, TransFat 0 grams

GERMAN POTATO SALAD



German Potato Salad image

This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.

Provided by April

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 4

Number Of Ingredients 8

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
⅓ cup water
¼ cup white wine vinegar
½ cup chopped green onions
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
  • Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
  • Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 46.1 g, Cholesterol 19 mg, Fat 12.8 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 250.2 mg, Sugar 8.2 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard any stem ends from the green beans.
From blueapron.com


SPRING ONION POTATO SALAD » THE FAST RECIPE FOOD BLOG
2022-05-30 Step-by-step instructions. Cook potatoes: Peel, wash, and cut the potatoes into chunks (1). In the meanwhile, bring a large pot of water to a boil. Add salt and the tubers. Cook until soft but not falling apart, about 13-15 minutes, depending on size. Check with a fork. Drain well and stir in the balsamic vinegar.
From thefastrecipe.com


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