Potato salad, reimagined with refreshing spring ingredients like asparagus, peas, radishes and a lemon dill vinaigrette! This asparagus potato salad is easy to make in about 30 minutes and a delicious light side dish. The perfect way to celebrate spring produce!
Why we love this recipe
- Easy to make: this salad comes together in just over 30 minutes! It tastes delicious as is and even better after sitting in the fridge overnight, so it's a great make-ahead recipe.
- Great use of seasonal produce: this recipe utilizes so much spring produce, including asparagus, peas, sugar snap peas, radishes, fresh dill, mint and potatoes.
- Perfect side dish: this spring potato salad is delicious served alongside grilled or roasted proteins. It would also be perfect for your Mother's Day or Easter spread!
- Allergy friendly: this asparagus potato salad is naturally vegan and gluten free! Perfect for just about any dietary restriction.
Ingredients
Here are the key ingredients you'll need to make this asparagus potato salad:
Ingredient Notes
- Potatoes: we use fingerling potatoes in this recipe. I think they have such a great flavor and texture – they don't get all mushy when tossed in the vinaigrette, but they're still buttery, soft and delicious. You could also substitute with baby yellow potatoes or even red potatoes. You can also use tri-color fingerling potatoes.
- The key in prevent mushy potatoes is to boil them whole in salted water, then slice. If you slice before boiling, they tend to break apart more easily.
- Peas: at this time of year, you should be able to find shelled English peas at most grocery stores. If you can't find them fresh, you can sub with frozen, defrosted peas. Or, if you're feeling ambitious, you can shell them by hand!
- Snow peas or sugar snap peas work equally well in this asparagus potato salad. Sugar snap peas add a bit more crunchy, fresh texture (which I love), whereas snow peas are a bit more subtle.
- Radishes: radishes are optional, but I like the fresh, slightly peppery flavor they add.
- Shallots: a small sautéed shallot adds a lot of flavor to the cooked asparagus and peas. If you can't find/don't have any, sub with ½ cup finely diced yellow onion.
- Fresh herbs: this is one of those recipes where you really do need fresh herbs (and not dried). They add so much flavor! If you just want to use one variety, you can use all dill. You can also sub flat leaf parsley for the mint if preferred.
Step-by-step instructions
Here's how to make this spring asparagus potato salad in a few simple steps:
Bring a large pot of salted water to a boil. Once boiling, add the whole fingerling potatoes and reduce heat. Simmer for 20-25 minutes, until fork tender.
Meanwhile, whisk together all ingredients for vinaigrette and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add shallots and sauté for 3-5 minutes, until softened. Add salt, pepper, asparagus and peas and continue cooking for 5-7 minutes, until asparagus is fork tender. Remove from heat and set aside.
Prep radishes, snap peas and fresh herbs.
Once potatoes are fork tender, drain and rinse under cold water until they're no longer hot to the touch. Slice the potatoes into 1-inch rounds. Smaller potatoes can be halved, while larger potatoes may need to be quartered.
Add all ingredients to a large mixing bowl and toss well with the vinaigrette. You can either chill for 1 hour before serving or enjoy immediately – it's great both ways!
Expert Tips
- Don't be afraid to heavily salt the water for the potatoes. Boiling potatoes in salted water is a great way to infuse a ton of flavor really easily. We typically add at least 1 teaspoon of kosher salt to the water. Don't worry – most of the salt goes down the sink when you drain the potatoes!
- Let the potato salad sit overnight for extra flavor. Even a few hours in the fridge allows the flavors to really meld together. That being said, it's still really delicious eaten straight away!
- Storage: store in an airtight container in the refrigerator for 3-4 days.
- Here are a few of our favorite ways to serve this asparagus potato salad:
- As a side dish to these grilled cauliflower steaks (or another grilled protein of choice)
- With burgers or veggie burgers
- With other classic summery side dishes, like coleslaw, grilled corn salad, caprese, gazpacho, etc.
Frequently Asked Questions
No, definitely not. There's so much flavor in the peel and there's really no reason to peel them. A quick scrub under running water will remove and dirt/residue before boiling.
Absolutely! This vinaigrette is so easy to make and stores really well in the refrigerator for up to a week. You can even make a double batch and use leftovers as a marinade or over a simple salad.
I love mixing in some fresh greens, like arugula or pea shoots. To make this a full meal, you can top with a basic grilled protein of choice. If you're not vegan, you could also add hard-boiled eggs.
French green lentils would also be a great addition to this asparagus potato salad for extra plant-based protein! You may need to increase the quantities of the vinaigrette if adding.
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Print📖 Recipe
Asparagus Potato Salad
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Potato salad, reimagined with refreshing spring ingredients like asparagus, peas, radishes and a lemon dill vinaigrette! This asparagus potato salad is easy to make in about 30 minutes and a delicious light side dish.
Ingredients
Salad:
- 1 ½ lbs. fingerling potatoes (or yellow baby potatoes)
- 1 tbsp olive oil
- 1 shallot, finely diced (~½ cup diced)
- ½ tsp salt & pepper to taste
- 1 cup asparagus, cut into 1 inch pieces
- 1 cup shelled peas
- 4 small radishes (about ½ cup sliced), thinly sliced
- 1 cup snow peas or sugar snap peas, sliced into thirds
- 2 tbsp fresh mint
- 2 tbsp fresh dill
Lemon Dill Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ½ tbsp dijon mustard
- ½ tsp agave or honey
- ¾ tsp fine kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the whole fingerling potatoes and reduce heat. Simmer for 20-25 minutes, until fork tender.
- Meanwhile, whisk together all ingredients for vinaigrette and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add shallots and sauté for 3-5 minutes, until softened. Add salt, pepper, asparagus and peas and continue cooking for 5-7 minutes, until asparagus is fork tender. Remove from heat and set aside.
- Prep radishes, snap peas and fresh herbs.
- Once potatoes are fork tender, drain and rinse under cold water until they're no longer hot to the touch. Slice the potatoes into 1-inch rounds. Smaller potatoes can be halved, while larger potatoes may need to be quartered.
- Add all ingredients to a large mixing bowl and toss well with the vinaigrette. You can either chill for 1 hour before serving or enjoy immediately – it's great both ways!
Notes
Don't be afraid to heavily salt the water for the potatoes. Boiling potatoes in salted water is a great way to infuse a ton of flavor really easily. We typically add at least 1 teaspoon of kosher salt to the water. Don't worry – most of the salt goes down the sink when you drain the potatoes!
Let the potato salad sit overnight for extra flavor. Even a few hours in the fridge allows the flavors to really meld together. That being said, it's still really delicious eaten straight away!
Storage: store in an airtight container in the refrigerator for 3-4 days.
Potatoes: You can sub fingerlings with baby yellow potatoes or even red potatoes. You can also use tri-color fingerling potatoes.
Peas: feel free to use frozen, defrosted English peas if you can't find fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Salad
- Calories: 366
- Sugar: 6.1 g
- Sodium: 958.1 mg
- Fat: 21.6 g
- Carbohydrates: 40.1 g
- Fiber: 8.8 g
- Protein: 7.7 g
Betsy says
Made this salad for Passover, it was fabulous! I did not have peas, so I used edamame.