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Overhead view of Spring Potato Salad in white bowl

Spring Potato Salad with Asparagus and Peas

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Category: Side Dish
  • Method: Oven

Description

Potato salad, reimagined with refreshing Spring ingredients! Roasted fingerling potatoes, asparagus, peas, radishes, and a lemon dill vinaigrette: the perfect light side dish. 


Scale

Ingredients

  • 1 1/2 lbs. fingerling potatoes, sliced in half
  • 2 tbsp olive oil
  • 1 tsp salt
  • 4 small radishes (about ½ cup sliced), thinly sliced
  • 1 cup shelled peas
  • 1 cup sugar snap peas, sliced thinly on a bias
  • 1 cup asparagus, cut into 1 inch pieces
  • 2 tbsp fresh mint 
  • 2 tbsp fresh dill

Lemon Dill Vinaigrette: 

  • 1/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1 1/2 tsp agave or honey
  • 1 tbsp fresh mint, chopped finely
  • 1 tbsp fresh dill, chopped finely
  • 1/2 tsp fine sea salt
  • A few cracks of black pepper

Instructions

  1. Preheat oven to 375 F and bring a large pot of water to a boil with about 2 tsp salt.
  2. Add potatoes to boiling water, reduce heat to a simmer and let cook 15 minutes. 
  3. Drain potatoes thoroughly and spread out on cutting board. Let cool for 5 minutes.
  4. Slice potatoes in half and toss in olive oil and salt. Spread evenly on a sheet pan and transfer to oven. 
  5.  Roast until crispy, about 23-25 minutes, stirring gently halfway through roasting. 
  6. In the meantime, heat water to steam asparagus. Steam asparagus for about 3 minutes, until just tender, then plunge into ice water for 1 minute to cool down. Drain and set aside.
  7. Prep remaining vegetables and add to a large bowl with asparagus.
  8. Whisk all ingredients together to make vinaigrette. Taste and adjust as needed.
  9. When potatoes are finished, let cool for a few minutes, then add to bowl with other vegetables. Add about half of the dressing and toss well. Add more dressing as desired – we usually add a bit more just before serving. 

Notes

Don’t be afraid to heavily salt the water while boiling the potatoes! It adds a ton of flavor, and the extra salt is discarded when you drain the potatoes.