Mashed New Potato Salad with Spring Onions

Mashed New Potato Salad with Spring Onions

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From: EatingWell Magazine, April 2019

This Texas-inspired potato salad takes advantage of spring's sweet new potatoes and early onions. Partially mashing the spuds makes for an extra-creamy potato salad. In Texas you'd dish this out with an ice cream scoop.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds small new potatoes
  • Pinch of salt plus ½ teaspoon, divided
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon dill pickle brine
  • 2 tablespoons finely chopped dill pickles
  • ¼ cup chopped spring onions or scallions
  • ¾ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Place potatoes in a large pot and cover with water by 2 inches. Add a pinch of salt and bring to a boil. Cook until tender, 8 to 12 minutes. Drain and rinse with cold water. Let stand until almost cool, about 30 minutes.
  2. Whisk mayonnaise, mustard and pickle brine in a small bowl.
  3. Cut the potatoes into 1-inch pieces and transfer to a large bowl. Mash them halfway so there are still some chunks—they shouldn't be totally smooth. Fold in the dressing, pickles, spring onions (or scallions), pepper and the remaining ½ teaspoon salt. Chill for at least 30 minutes (and up to 1 day) before serving.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 229 calories; 11 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 4 g protein; 29 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 52 IU vitamin A; 34 mg vitamin C; 29 mg calcium; 2 mg iron; 333 mg sodium; 746 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 2 starch

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