Don’t you love a tasty potato salad? I can usually handle a small spoonful, but the recipe I am sharing with you today has called me back for more and more so many times. 

Potato Salad by Diverse Dinners

This potato salad has two very important ingredients:

  1. pearl onions
  2. alfalfa sprouts

These two ingredients provide interesting flavors and much character, and  a great way to shake up a very traditional dish. The pearl onions burst in your mouth with every bite and the alfalfa sprouts add a crispness to the potato salad, and also provide a generous amount of fiber, which is so great for the digestive system.

I found my pearl onions in the frozen section of Trader Joe’s. You will see from the recipe below that I just sautéd them in a pan on a medium heat so that any liquid released would evaporate. Alfalfa sprouts can be purchased from a good grocery or health store, no need to cook, just grab a handful, wash and add to your potato salad.

Potato Salad by Diverse Dinners

As it is peak season for outdoor eating, a potato salad is a must. Replace your traditional recipe with this one and surprise your family’s palate.  It’s rich and tasty, as it should be, but a little different to peak their interest. Give it a whirl this weekend, they will love it I’m sure.

Potato Salad by Diverse Dinners

Potato Salad
Yields 6
A less traditional potato salad, with interesting flavors and texture
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 lb ruby micro potatoes or red creamer potatoes
  2. 1 lb golden micro potatoes or golden creamer potatoes
  3. or
  4. 2 lb tricolor creamer potatoes
  5. 1/4 cup mustard seeds
  6. 3 tsp olive oil
  7. 2 cups frozen pearl onions
  8. 1/2 tbsp butter
  9. 1 cup mayonnaise
  10. 2 tbsp sherry vinegar
  11. 4 tbsp cream
  12. 1/2 cup alfalfa sprouts
  13. Salt and pepper to taste
Equipment & Utensils
  1. Large saucepan with cover
  2. Colander
  3. Sauté pan with cover
  4. Large mixing bowl
  1. Wash and cut potatoes into small bite size pieces. For micro potatoes, you should only have to cut the larger potatoes in half.
  2. Place potatoes in a large saucepan, cover potatoes with water and heat on high until water begins to boil.
  3. Lower heat to medium and simmer for approx. 15 mins or until potatoes can be easily pierced with a fork.
  4. Tip potatoes into a colander and allow to drain and cool.
  5. Heat 2 tsp of olive oil in a sauté pan, and add mustard seeds before the oil begins to smoke.
  6. Cover pan and heat mustards seeds until they pop, then toss mustard seeds while they're popping.
  7. Remove from heat once popping stops. Remove from pan, drain on paper towel and set aside.
  8. Add butter and 1 tsp of olive oil to sauté pan and heat until butter is almost melted.
  9. Add pearl onions to pan and sauté on a medium heat. You will have to keep an eye on your onions and adjust heat as appropriate. The liquid should mostly evaporate, but not completely dry out.
  10. Sauté until pearl onions are tender, but still have some crunch, they should be nice and golden, then remove from heat.
  11. Whisk mayo, sherry vinegar and cream together then add mustard seeds, and set aside
  12. Tip potatoes into a large mixing bowl, sprinkle alfalfa sprouts over potatoes, and add pearl onions. Mix ingredients thoroughly.
  13. Add mayo dressing and carefully combine until all ingredients are covered with dressing.
  14. Add salt and pepper to taste and serve.