Primavera Potato Salad
Bright, fresh, and bursting with seasonal flavors, this Primavera Potato Salad is the ultimate spring or summer side dish that will steal the spotlight at any gathering. Featuring tender baby potatoes mingling with crisp asparagus, juicy cherry tomatoes, vibrant radishes, and sweet peas, this recipe delivers a symphony of colors and textures. Tossed in a zesty Dijon mustard and lemon vinaigrette, with fragrant parsley and basil adding a pop of herbal freshness, this salad is both light and satisfying. Ready in just 35 minutes, it’s versatile enough to serve warm, chilled, or at room temperature, making it perfect for picnics, barbecues, or as a stunning companion to grilled meats and seafood. A must-try for those seeking an easy yet elegant dish packed with hearty vegetables and bold, refreshing flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs baby potatoes
- 1 bunch asparagus
- 1.5 cups cherry tomatoes
- 4 radishes
- 1 cup frozen peas
- 0.25 cup parsley, chopped
- 0.25 cup basil leaves, torn
- 1 tbsp Dijon mustard
- 3 tbsp lemon juice, freshly squeezed
- 0.25 cup olive oil
- 1 clove garlic, minced
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
Wash the baby potatoes and cut larger ones in half to ensure even cooking. Place them in a large pot and cover with water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes cook, prepare the vegetables. Snap off the woody ends of the asparagus and cut into 2-inch pieces. Slice the radishes thinly, and halve the cherry tomatoes.
Bring a small pot of water to a boil and blanch the asparagus for 2-3 minutes, until tender-crisp. Add the peas to the pot during the last 1 minute of cooking. Drain and immediately transfer the asparagus and peas to a bowl of ice water to stop the cooking process. Drain again after cooling.
In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, minced garlic, 1/2 teaspoon of salt, and black pepper. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked potatoes, blanched asparagus, peas, cherry tomatoes, sliced radishes, parsley, and basil. Pour the dressing over the salad and gently toss to ensure everything is evenly coated.
Transfer the salad to a serving platter or bowl. Garnish with extra parsley or basil for presentation, if desired.
Serve warm, at room temperature, or chilled. This salad pairs beautifully with grilled meats, seafood, or as a standalone dish.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9868 mg | 429% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 69.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7511 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
