Make Ahead

The Springiest Potato Salad Ever with GreenĀ Onion

May 24, 2010
2 Ratings
  • Serves 4 to 6, as a side
Author Notes

I love to make this particular potato salad in the spring. When it turns warm, I tend to buy pea shoots every week or so, and am always throwing them into dishes. I was lucky enough to find the sweetest new red potatoes last week, so I made this salad for the first time this year. I love the contrast of the sweet-tasting potato paired with the bite from the garlic, mustard, and green onion. The best part of this dish? There's no mayo to worry about at hot outdoor parties! This potato salad is delicious as a side dish paired with simple grilled meat, fish, or chicken, and is also terrific with smoked trout. —healthierkitchen

Test Kitchen Notes

This is the perfect potato salad when you have vegans crashing your barbeque -- and everyone else will enjoy it too. The mellow mustard vinaigrette lets the spring aromatics and potatoes get the attention they deserve, and healthierkitchen's technique of cutting the potatoes before boiling was the best method we tested for keeping the potato skins intact.

Note: We recommend letting the dressed potatoes cool to room temperature before mixing in the pea shoots, to help them stay bright. —The Editors

What You'll Need
  • 2 pounds new red potatoes, washed, then halved (or quartered, if larger.)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 tablespoon red wine or Champagne vinegar
  • 1/4 cup best-quality olive oil
  • a couple pinches salt, more to taste
  • a few grinds pepper, more to taste
  • 1/4 cup thinly sliced spring onions or scallions, plus a tablespoon for garnish
  • 1 cup pea shoots, roughly chopped
  1. Place potatoes in a large saucepan and cover them with water. Salt lightly. Bring to a rolling boil, then turn down heat and simmer for 8 to 10 minutes, until potatoes are fork tender.
  2. While the potatoes cook, whisk the mustards and vinegar together in a large bowl. Add the olive oil in a stream, whisking the whole time. Add salt and pepper to taste. Add the green onions and green garlic to the vinaigrette and combine, then set aside.
  3. When potatoes are fully cooked, drain them in a colander, patting them dry if necessary. While still hot, add potatoes into the bowl with the vinaigrette. Mix gently.
  4. Add in the chopped pea shoots and toss. Taste for salt and pepper. Garnish with reserved green onions or scallions.
  5. Serve potato salad warm or at room temperature. If you make it earlier in the day, refrigerate it in the interim -- but make sure to take it out about 1/2 hour before serving, so that the salad can come back to room temperature.

See what other Food52ers are saying.

  • MaureenOnTheCape
  • Midge
  • cathyeats
  • healthierkitchen
  • Margy@hidethecheese

18 Reviews

Alexis1478 May 27, 2019
Nice but not amazing. I did really appreciate that it was vegan-friendly.
MaureenOnTheCape June 14, 2012
This was delicious. I didn't have pea shoots on hand but I'm sure they would have really completed this easy and wonderful preparation.
Midge April 23, 2012
Love your dressing and the pea shoots addition is brilliant. Saved!
healthierkitchen April 23, 2012
Thanks Midge! Green garlic and spring onions, as well as pea shoots are up here in the DC area - have you seen them up your way yet?
Midge April 25, 2012
I'm down south in Charleston now and yes, just found some green garlic and lovely spring onions. So your salad will be made soon! Haven't seen pea shoots though (sadly, no ramps either).
Alysia June 3, 2011
So GOOD!!! I used baby arugula instead of the pea shoots though. Definitely a keeper.
healthierkitchen April 22, 2012
Thanks! Any Spring green should be delicious.
cathyeats May 13, 2011
This is on my "must try" list!
healthierkitchen June 2, 2011
Cathyeats - if you're so inclined, we've been seeing the green garlic in farm stands in DC. Maybe NY too? Hope you like it!
laceyfair July 6, 2010
What a great vinaigrette. I added celery, french radishes, green beens and substituted spinach for the pea shoots!!! Delicious. Will absolutely make this again.
healthierkitchen July 6, 2010
Thanks! Glad you liked it. Great addition of crunchy veggies!
healthierkitchen June 6, 2010
Many thanks for the Editor's Pick
Charis June 5, 2010
Looks WONDERFUL! Can't wait to make it this weekend for a graduation bbq.
healthierkitchen June 6, 2010
Thanks Charis!!!

yvettar May 30, 2010
really liked this recipe, thanks!
healthierkitchen May 31, 2010
thank you! thank you!
healthierkitchen May 25, 2010
I love them too and am always trying to come up with ways to use them!
Mmmmm, I love pea shoots!