Hello reader! I hope you are well and taking care of yourselves and families. I’m trying my best to keep this train moving. Often failing, but hey, homeschooling is not my forté. Making amazing potato salad on the other hand…
I shared this pretty quick, pretty easy, definitely delicious spring potato salad on my Instagram feed a few weeks ago in partnership with The Little Potato Company. I figured I should probably post it here so it has a permanent home in my recipe collection.
I always go for vinaigrette based potato salad instead of mayo and switch up the veggies depending on what’s in season. This one is loaded up with grilled earthy asparagus, sliced spicy radishes and sweet green peas. Also loads and loads of fresh herbs, because… flavor.
The super simple vinaigrette is just mustard, vinegar, lemon and olive oil with salt and pepper. What more do you really need?
This recipe is great year round, just switch up the veggies to what’s in season or what you have on hand!
- 3 lbs baby potatoes
- 1.5 lbs asparagus
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 6 radishes
- 1.5 cups frozen peas
- 1 cup loosely packed chopped herbs
- 1 teaspoon lemon zest finely grated
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Cover potatoes with 2 inches of cold water in a pot and bring to a boil over high heat uncovered. Add 2 teaspoons of kosher salt to the pot and reduce the heat to a low boil. Cook potatoes until fork tender, about 10-15 minutes.
- Drain the posts in a colander and transfer them to a bowl.
- Meanwhile trim the ends of asparagus and toss them in the olive oil, salt and pepper to coat them. Then grill or broil the asparagus until nicely browned with some charred spots, about 5 minutes under the broiler.
- Thinly slice the radishes and let the peas sit out to thaw.
- Add all of the dressing ingredients to the ajar and seal it tightly with a lid. Wrap the jar in a kitchen towel to avoid any leakage and shake vigorously until the dressing is emulsified, about 30 seconds.
- Cut the cooked asparagus stalks on a diagonal into thirds and add them to the bowl with the cooked potatoes. Add the sliced radishes and thawed peas as well. Pour the dressing over everything and then add the cup of chopped fresh herbs. Toss everything together and taste for salt and pepper. Sprinkle lemon zest over the top to finish the dish.
- Serve warm or at room temp or chill it and serve cold. Leftover potato salad will keep for 3 days covered and refrigerated.
- Swap asparagus with blanched green beans or sugar snap peas.
- Use a combo of fresh leafy herbs you have on hand such as parsley, dill, tarragon, fennel fronds, chives, cilantro, but avoid basil as it tends to brown quickly.