Easy Potato Salad with Spring Onion

If you're into sides that are easy, fresh, and secretly kinda impressive, this potato salad with spring onion has your name written all over it.

Jump to:

• Mayo-Free (or Mayo-Lite) Options
• What kind of potatoes should I use?
• How do I stop it from turning soggy?
• Tips
• Storing, reheating, & meal prep
• Recipe

This potato salad is simple but not boring. It’s got that soft, creamy potato thing going on with just enough brightness from the spring onion to wake it all up. No heavy sauces. No weird ingredients. Just a clean, real-food kind of side dish that works for weeknight dinners, weekend hangouts, or those “oh shoot I forgot to bring something” potluck moments.

I did my first Whole30 back in 2017, and that was a huge turning point in how I looked at food. Since then, I’ve learned that comfort food doesn’t have to feel like a food coma. This salad is proof. It’s gluten-free, dairy free, and totally make-ahead friendly. Bonus? You probably already have everything you need sitting in your kitchen.

Looking for more sides to serve with it? I’ve got a really good Sweet Potato Succotash if you’re into veggie-packed things. Or pair it with my Crispy Air Fryer Buffalo Chicken Thighs if you're like me and love anything with buffalo sauce.

Mayo-Free (or Mayo-Lite) Options

Want to keep it light? Or just not a mayo person? I get it. I’ve swapped full-fat mayo for plain Greek yogurt, and honestly, it still gives you that creamy texture without feeling too rich. Sometimes I go half-and-half, just enough mayo to keep it classic, but yogurt to lighten things up. It’s a small change, but it makes a big difference.

What kind of potatoes should I use?

Waxy ones! Yukon Gold, red potatoes, fingerlings, any of those will work. They stay tender without falling apart on you.

How do I stop it from turning soggy?

Drain your potatoes well and let them cool completely before mixing. You don’t want steam hanging around. Also, don’t toss everything together like a tornado. Gently fold it. Show it some love.

Storing, reheating, & meal prep

Storing:

Pop leftovers in an airtight container and stash them in the fridge for up to four days. If you’re using fresh herbs or avocado, maybe wait to stir those in until just before serving so they don’t go sad and mushy on you.

Reheating:

This one’s personal. I like it cold. But if you’re feeling the warm, cozy vibes, you can reheat it gently in a skillet or microwave just until it's warm, not hot. 

Meal Prep:

Here’s the best part, it gets better the next day! So if you're prepping ahead for a barbecue, party, or just life, go for it. I usually cook the potatoes, mix the dressing, and store them separately until I’m ready to combine. Just makes everything taste a little fresher.

Recipe