Do you need to peel the potatoes before boiling?

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.

Can you make the vinaigrette ahead of time?

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.

What else can you add to this asparagus potato 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.

Asparagus Potato Salad with Peas

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

Scale

Salad:

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

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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 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!

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 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.

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