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Green Onion Potato Salad

Green Onion Potato Salad

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Hellmann's(R) or Best Foods(R) Real Mayonnaise

A Bobby Flay Recipe

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1929 mg
  • 77%

Based on a 2,000 calorie diet


  1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.
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I found the chopped jalapeno pepper overpowered this dish just a little too much, so I tempered it by adding some diced cucumber, some chopped green olives, about 1/3 green bell pepper chopped, and just a little finely chopped carrot. I also had no fresh cilantro so left that out - I think it would have added a nice flavor and plan to get some before I make this again. The green onion flavor also came through and tasted great. I would make this again with a very small jalapeno, very finely chopped - plus the cilantro, of course. The extra veggies add to it, they do not detract.


Great flavor! The only negative side is how salty this came out. I will cut the salt in half next time I make it. Otherwise, no complaints.


This is the first time I've bothered to review a recipe. Turned out perfect! Everyone loved it, even my daughter who doesn't like potato salad.