Best 6 Green Onion And Potato Salad Recipes

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Green onion and potato salad is a classic side dish that can be enjoyed all year round. It's made with simple ingredients that are easy to find, and it can be customized to your liking. Whether you like your potato salad creamy or tangy, with bacon or without, there's a recipe out there that's perfect for you. In this article, we'll share our favorite recipes for green onion and potato salad, so you can find the one that you love.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

  • Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

POTATO SALAD WITH GREEN ONION AND MUSTARD RASPBERRY VINAIGRETT



Potato Salad With Green Onion and Mustard Raspberry Vinaigrett image

This is a tasty potato salad, best served warm with fruit salad or coleslaw and barbequed chicken or ribs.I learned this recipe in a cooking class taught by chef Dee Biller.

Provided by GREG IN SAN DIEGO

Categories     Salad Dressings

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
1 bunch green onion, minced
1/2 cup red onion, minced
salt and pepper
5 garlic cloves
1 tablespoon Dijon mustard
1/3 cup raspberry vinegar (real, not flavored)
3/4 cup canola oil
salt and pepper

Steps:

  • In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
  • Add the mustard, vinegar, salt and pepper and process.
  • Drizzle in the oil in a slow, steady stream to emulsify.
  • Adjust salt and pepper to taste.
  • Cook potatoes until al dente in boiling water; drain and rinse.
  • Slice into bite-size pieces.
  • Toss with onions and vinaigrette while still hot.

Nutrition Facts : Calories 259.8, Fat 16.6, SaturatedFat 1.2, Sodium 27.4, Carbohydrate 26.1, Fiber 3.5, Sugar 1.7, Protein 3.2

ROASTED SWEET POTATO AND GREEN ONION SALAD



Roasted Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

4 medium sweet potatoes (about 1 pound each)
1 bunch green onions (white bulb and 3 inches of green)
1/2 cup olive oil, plus extra for brushing the potatoes and green onions
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
  • In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

GRILLED SWEET POTATO AND GREEN ONION SALAD



Grilled Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 large sweet potatoes, do not peel
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, coarsely chopped

Steps:

  • Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
  • Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
  • Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

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.

Tips:

  • Choose small, firm potatoes for a creamier texture.
  • Microwave the potatoes for a few minutes before roasting to shorten the cooking time.
  • Toss the potatoes and green onions with olive oil, salt, and pepper before roasting for extra flavor.
  • Add some grated Parmesan cheese or crumbled bacon to the potatoes for a cheesy or smoky flavor.
  • Serve the potatoes immediately after roasting for the best flavor and texture.

Conclusion:

Roasted green onions and potatoes are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, cheesy or smoky, these roasted vegetables are sure to be a hit. So next time you're looking for a quick and easy side dish, give roasted green onions and potatoes a try. You won't be disappointed.

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