Spring Potato Salad
Brighten up your table with this vibrant Spring Potato Salad, a stunning medley of tender baby potatoes, crisp asparagus, and zesty radishes, all tossed in a tangy homemade lemon-Dijon dressing. Bursting with seasonal flavors and accented by fresh dill and parsley, this recipe perfectly balances creamy, crunchy, and fresh textures in every bite. Ready in just 25 minutes, this quick and healthy side dish is perfect for barbecues, picnics, or a light lunch. Serve it chilled or at room temperature for a refreshing dish that celebrates the best of spring produce.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 1 bundle asparagus
- 6 medium radishes
- 3 stalks green onions
- 0.25 cup fresh parsley
- 2 tablespoons fresh dill
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot of cold, salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
Cut the asparagus into 2-inch pieces and blanch in boiling water for 1-2 minutes until just tender and bright green. Transfer to a bowl of ice water to stop the cooking, then drain and set aside.
Thinly slice the radishes and green onions. Roughly chop the parsley and dill.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size, and place them in a large mixing bowl.
Add the asparagus, radishes, and green onions to the potatoes. Gently toss to combine.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the chopped parsley and dill over the top and gently fold into the salad.
Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1036 mg | 22% | |
*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.
