Rustic Country New Potato Salad

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes


Potato Salad:

  • 625 g new yellow potatoes
  • 625 g red potatoes
  • 4 organic free range chicken eggs
  • 4 green onion stalks
  • 4 garlic cloves
  • 1/2 white onion
  • 2 tbsp olive oil
  • 1 tsp butter
  • 1/2 cup micro greens onion shoots (you can use any micro greens you can find or have)


  • 2 Tbsp Japanese mayo
  • 4 Tbsp ranch dressing (we used litehouse dressing but you can use what you have or can find)
  • 1 tsp prepared mustard
  • 1 Tbsp sour cream
  • 1 tsp white pepper
  • Pinch of fresh cracked black pepper
  • Salt to taste (we use sea salt)
  • 1 tbsp dried dill
  • 1/2 tsp wasabi paste


  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1/2 cup onion shoots


Potatoes and eggs:

  1. Scrub and wash the potatoes.
  2. Put in a large pot of water, bring to a boil and cook for 20 minutes.
  3. While potatoes are cooking place eggs in a medium pot and cover with water.
  4. Bring to a boil and cook for 10 minutes.
  5. Take off heat, rinse with cold water, peel and set aside.
  6. Take potatoes off heat drain and let cool.

Onions and garlic:

  1. Chop white onion and green onion lengthwise making long slivers.
  2. In a medium saute pan add in olive oil and butter.
  3. Saute onions util they start to caramelize.
  4. I add a bit of water to steam the onions at first, just a few drops to get some steam going.
  5. Take off heat and let cool.


  1. In a bowl whisk mayo, ranch dressing, mustard, sour cream, dill, pepper. Mix well.
  2. In a large bowl add in potatoes.
  3. Chop up boiled eggs into nice small pieces, and place in bowl with potatoes.
  4. Scoop in the caramelized onions.
  5. Add in some of the chives and parsley and onion shoot, reserving some for the garnishing.
  6. Drizzle in the dressing, and with your hands, gently mix the salad until the dressing is well incorporated into the mixture.
  7. Season with salt tasting to make sure seasoning is where you want it to be.


  1. Sprinkle in the leftover parsley and chives.
  2. Add in the onion shoots.
  3. Ready to serve.
  4. Enjoy


  • Serving Size: 8-10 side servings
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