I love potatoes and I love potato salads. But, recently I’ve found myself steering away from the potato salads smothered in mayonnaise. Not that I don’t like mayonnaise – I just think it’s a temporary phase I am experiencing.
I wanted to make a super simple salad, that doesn’t use too many ingredients, but still packs a punch in flavor. Given that I recently purchased a lot of scallions and was looking for ways to use them before they went bad, I decided to make a potato scallion salad.
Why This Potato Scallion Salad?
This salad is super simple to make and uses few ingredients. It also comes together rather quickly.
Here’s why you should give this tangy potato scallion salad a try:
- It doesn’t use mayonnaise
- The dressing uses a lot of zesty lemon
- It almost passes as a green salad because of all the scallions, dill and parsley
I love to pair any lemon dressing with olive oil. It gives a smooth and delicious flavor profile that is very versatile to work with. Plus, I feel like the potatoes really soak up this dressing. There’s nothing I find more annoying than flavors that only sit on the surface.
How Can I Have This Salad?
There are several ways to eat this potato scallion salad. Since it’s so fresh and flavorful, it works perfectly as a standalone dish. However, it also works great as a side dish as well, especially with barbecues and grilled meats.
TRY THIS SALAD WITH GRILLED LEMON CHICKEN SKEWERS!
Tangy Potato Scallion Salad
2
servings10
minutes15
minutesKeep your device screen on
Ingredients
2 large potatoes
water for boiling
1 cup of chopped scallions
1/2 cup chopped parsley
a few sprigs of fresh dill
- For the vinaigrette
1/3 cup fresh lemon juice
1/4 tbsp of extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 tsp minced garlic
1 tsp grated lemon zest (optional)
- For the garnish
fried scallion bulbs to garnish (optional)
chopped almonds to garnish (optional)
Directions
- Wash your potatoes well and chop them into bite-sized chunks or cubes.
- In a deep pot, add your potatoes and cover them with water and boil over high heat for 10-15 minutes or until tender. Make sure not to overboil them as they will break and fall apart.
- In a separate bowl, combine all of your ingredients for the vinaigrette and mix well.
- Once the potatoes are ready, add them to a bowl with the scallions, parsley and dill.
- Now add the vinaigrette and toss well to combine.
- Top off your salad with your garnish and serve.
Did you make this recipe?
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