During this season, I enjoy creating lemon-infused potato salads and I’m always on the lookout for fresh takes. Therefore, I was thrilled to prepare this creamy-scallion potato salad featured in Mehreen Karim’s latest cookbook, Make It Plant-Based! Southern.
“The recipes in my book reflect traditional favorites — casseroles, cobblers, pies, and biscuits — showcasing the cultural influences embedded in Southern cuisine,” shares Mehreen, who hails from Alabama and traveled through Texas, Kentucky, and Tennessee before her family finally moved to Georgia. She grew up relishing Southern dishes infused with Bengali spices. “The South boasts one of the highest populations of immigrants and refugees, and there’s a flourishing plant-based culinary scene within soul food.”
The standout feature of this potato salad is the crispy potatoes, which are roasted rather than boiled. “It’s absolutely worth it,” Mehreen remarks. “The potatoes become beautifully crispy, and the charred scallions contribute a wonderful depth of flavor.” A hint of maple syrup balances the miso and scallions in the creamy mayonnaise. “This plant-based mayo makes it safe to take potato salad to a picnic,” she notes.
If you want to transform the salad into a main course, feel free to mix in white beans and any fresh greens you have available.
Creamy-Scallion Potato Salad
from Make It Plant-Based! Southern
Gather these ingredients:
6 scallions, trimmed
1 ½ pounds (675 g) baby Yukon Gold potatoes (as they are sweeter than red or purple small potatoes)
2 tablespoons olive oil 2 teaspoons kosher salt
1 package (16 ounces/450 g) soft silken tofu
2 tablespoons freshly squeezed lemon juice
1 tablespoon neutral oil 1 tablespoon white miso
1 tablespoon maple syrup
½ teaspoon red pepper flakes
Preheat your oven to 400°F (205°C). Line a spacious baking sheet with aluminum foil. Position 4 of the scallions on one side of the prepared sheet. Thinly slice the remaining 2 scallions and set them aside for garnish.
Rinse and dry the potatoes. Chop the potatoes into 1-inch (2cm) pieces and transfer them to a large mixing bowl. Add the olive oil and 1 teaspoon of salt, then toss to coat. Spread the potatoes alongside the scallions on the baking sheet. Set aside the mixing bowl (to avoid unnecessary extra washing!). Bake the potatoes and scallions for 30 minutes, flipping the potatoes with a spatula halfway through. Remove from the oven once the potatoes are a deep golden brown and the scallions are browned and shriveled.
Using tongs, move the roasted scallions to a food processor or blender. Add the tofu, lemon juice, neutral oil, miso, maple syrup, the remaining teaspoon of salt, and red pepper flakes, then blend for 1 to 2 minutes until completely smooth. Taste for salt and acidity, adjusting to your liking—if it tastes overly salty or tangy, add additional oil or maple syrup.
Add the potatoes and ½ cup (120 ml) of the scallion sauce to the mixing bowl and toss together. Garnish with the reserved scallions and serve.
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Keep the leftover scallion sauce in an airtight container or tightly sealed jar for up to 1 month. It serves as an excellent dipping sauce or condiment.
Thank you so much, Mehreen! Additionally, she shares 14 favorite items on Big Salad.
P.S. Eleven readers recount their favorite recipes and share tips for improving summer salads.
(Potato salad image by Emma Fishman. Image of Mehreen Karim by Kelsey Cherry. Excerpted from Make It Plant-Based! Southern by Mehreen Karim. Copyright 2025 by Mehreen Karim. Reprinted with permission from Workman Publishing. All Rights Reserved.)
**Creamy Potato Salad with Fresh Scallions: A Timeless Side Dish with a Flavorful Twist**
Potato salad is a cherished staple at picnics, barbecues, and family gatherings globally. Among the various renditions of this classic dish, Creamy Potato Salad with Fresh Scallions shines for its indulgent texture, zesty flavor, and refreshing crunch. This variant merges the classic creaminess of traditional potato salad with the bright, oniony zing of scallions, resulting in a dish that is both fulfilling and lively.
### The Charm of Creamy Potato Salad
Creamy potato salad is renowned for its silky dressing that envelops tender pieces of potato. The foundation generally consists of mayonnaise or a mix of mayonnaise and sour cream or yogurt, lending the salad its classic richness. When combined with the right spices and additional ingredients, this creamy dressing elevates ordinary potatoes into a flavorful and hearty side.
### Why Scallions?
Scallions, or green onions, introduce a distinct flavor profile to potato salad. Unlike standard onions, scallions offer a gentler, more nuanced taste with a touch of sweetness. The green tops contribute a splash of color and a crisp texture, while the white sections impart a mild onion flavor without overwhelming the dish. Furthermore, scallions are often easier to digest for those sensitive to raw onions, making them an excellent choice.
### Essential Ingredients
To whip up a delightful Creamy Potato Salad with Fresh Scallions, you’ll need the following elements:
– **Potatoes**: Waxy types, such as Yukon Gold or red potatoes, maintain their shape effectively after boiling and have a creamy consistency.
– **Scallions**: Utilize both white and green segments for optimal flavor and aesthetics.
– **Mayonnaise**: The backbone of the creamy dressing; opt for a premium mayo for the best flavor.
– **Sour Cream or Greek Yogurt**: Introduces tanginess and lightens the mix.
– **Dijon Mustard**: Adds a subtle kick and depth.
– **Apple Cider Vinegar or Lemon Juice**: Brightens the flavor and offsets the richness.
– **Celery (optional)**: Provides a delightful crunch and freshness.
– **Salt and Pepper**: Crucial for seasoning.
– **Fresh Herbs (optional)**: Dill, parsley, or chives can boost the flavor and add color.
### Preparation Suggestions
1. **Cook the Potatoes Correctly**: Chop the potatoes into even sizes and boil them in salted water until just tender. Overcooking can lead to a mushy consistency, while undercooking will keep them too firm.
2. **Cool Before Combining**: Allow the potatoes to cool slightly before adding the dressing to prevent it from becoming watery.
3. **Gently Combine**: Carefully mix the ingredients to avoid breaking apart the potatoes.
4. **Chill Prior to Serving**: Refrigerate the salad for at least an hour to let the flavors meld together.
### Serving Ideas
Creamy Potato Salad with Fresh Scallions pairs wonderfully with grilled meats, sandwiches, or can be part of a buffet arrangement. It’s an adaptable side dish complementing a variety of main courses. For a lighter meal, serve it with a green salad or roasted vegetables.
### Variations to Explore
– **Incorporate Hard-Boiled Eggs**: To add extra protein and richness.
– **Add Pickles or Capers**: For a tangy, briny contrast.
– **Opt for a Vinaigrette Base**: Replace the mayo with olive oil and vinegar for a lighter approach.
### Concluding Thoughts
Creamy Potato Salad with Fresh Scallions is a classic dish that brings comfort and flavor to any meal. The introduction of scallions enhances the original recipe with a fresh, zesty twist that is sure to delight any crowd. Whether preparing for a summer barbecue or a cozy family meal, this potato salad remains a reliable and tasty choice.
So when you’re in search of a side dish that is both traditional and bursting with personality, try this creamy, scallion-laden potato salad—you won’t regret it.
