Spring Potato Salad

This delicious spring potato salad is light, healthy and fresh, and perfect for using spring produce like herbs, peas, asparagus, and radishes. I like to blanch the asparagus and peas in the same pot that I use to cook the potatoes, to save time and create fewer dishes.

spring potato salad in glass bowls with asparagus, peas, and potatoes in the background

Supporting the Body in Springtime:

This potato salad is great for balancing the excess moisture in our bodies during spring. It contains astringent potatoes, asparagus, greens, and herbs which have a cooling and grounding effect, and the black pepper and spicy radishes help to cleanse the body and improve circulation after the colder months. Check out this post for more on eating to support our bodies during spring.

Tips for Success

  • Undercooking and overcooking the potatoes can be a problem when making potato salad. Overcooking them will give you mashed potatoes, and undercooked potatoes will be crunchy and unsatisfying. How long your potatoes will need will depend on the type, size, and freshness of your potatoes, so just poke them with a fork every few minutes to see how they are doing. They are done when a fork can easily pierce them but they don’t fall apart completely.
  • The mustard and pickle relish gives this salad a yummy briney quality, but you can leave it out if you prefer.
  • Be sure to use fresh ground black pepper for best flavor.
  • Fresh herbs make this salad especially flavorful, but you can use dried if you don’t have access to fresh herbs. You won’t need as much, as their flavor is more concentrated when dried.

What to Pair this Spring Potato Salad With:

I almost never make potato salad without also making some BBQ protein and quick veggie slaw. Check out the recipes below for pairing with your potatoes:

Variations & Substitutions

  • If you don’t like dill, feel free to swap for any fresh herb of choice. The herb you choose will change the character and flavor of the salad, but it will still be lovely. Try parsley, cilantro, chives, thyme, oregano, dill, chervil, etc.
  • If you don’t have asparagus, you can swap in small broccoli florets, or just leave it out. You can use the same method for blanching.
  • Radishes aren’t essential, but they add delicious crunch and a lovely kick to this salad.
  • If you have access to fresh peas, this is a wonderful way to use them! Use the same method as with frozen peas, they just need a quick blanch.
  • If you aren’t into mayo, you can swap it for a neutral flavored vegetable oil like canola or olive.
  • Feel free to swap the arugula for any other spring greens such as baby spinach, watercress, beet greens, etc.
  • I don’t recommend skipping the garlic or onion powder

More Spring Recipes:

If you make this spring potato salad, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Spring Potato Salad

This delicious spring potato salad is light, healthy and fresh, and perfect for using spring produce like herbs, peas, asparagus, and radishes.
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 15 minutes
Cooling Time: 1 hour
Servings 4

Ingredients
 

Veggies

  • 1 lb baby potatoes, halved
  • 6 asparagus spears, chopped into 1/2″ pieces
  • 1/2 cup frozen peas, or fresh peas, if available
  • 3 radishes, sliced
  • 1/2 cup red onion, minced
  • 1 cup baby arugula, or other spring greens

Seasonings

  • 2 Tbsp vegan mayonnaise, or olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp dill pickle relish, optional but yummy
  • 1 Tbsp white vinegar, or any other type of vinegar
  • 1/2 tsp dried dill, or 1 tsp fresh dill
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • sea salt, to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Bring a large pot of water to a boil, and reduce to a simmer. Drop in the potatoes and cook until fork tender, about 15 – 20 minutes, depending on the size of the pieces.
  • For the last minute of cooking, drop the asparagus pieces and peas into the pot of boiling potatoes, to briefly blanch them.
  • Drain using a colander, cover with a clean dish towel, and refrigerate until cool. If you are in a hurry, you can pop them in the freezer to cool them faster, but don’t forget about them!
  • To assemble the salad, toss the cold potatoes with the rest of the ingredients and chill until ready to serve.

Nutrition Information

Calories: 170kcal (9%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 1g (6%)Sodium: 136mg (6%)Potassium: 641mg (18%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 458IU (9%)Vitamin C: 34mg (41%)Calcium: 43mg (4%)Iron: 2mg (11%)
Did you make this recipe?Tag me on instagram at @katiesconsciouskitchen so I can see it! Or leave a rating or comment below! I love hearing from you! ♡

2 Comments

  1. Pingback: Spring Potato Salad — Katie’s Conscious Kitchen | My Meals are on Wheels

  2. Pingback: Formula for Delicious Veggie Slaw | Katie's Conscious Kitchen

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