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.
- 1 1/2 lbs. fingerling potatoes (or yellow baby potatoes)
- 1 tbsp olive oil
- 1 shallot, finely diced (~1/2 cup diced)
- 1/2 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:
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tbsp dijon mustard
- 1/2 tsp agave or honey
- 3/4 tsp fine kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 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 tbsp 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!
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 tsp 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.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: asparagus potato salad