• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Me
Fare Isle » Cookout + Potluck » Spring Potato Salad

Spring Potato Salad

published: May 24, 2020 / updated: June 25, 2022by Kaity Farrell
This quick and easy potato salad is loaded with spring flavors!
Jump to RecipePrint Recipe

Fare Isle | Spring Potato Salad

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…

Fare Isle | Spring Potato Salad

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.

Fare Isle | Spring Potato Salad

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.

Fare Isle | Spring Potato Salad
Fare Isle | Spring Potato Salad

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!

Fare Isle | Spring Potato Salad


Fare Isle | Spring Potato Salad

Spring Potato Salad

Author: Kaity Farrell
This quick and easy potato salad is loaded with spring flavors!
print recipe pin recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

  • 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
  • Dressing
  • 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

Instructions

  • 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.


Notes

  • 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.

Course: Side Dish
Cuisine: American
Keyword: peas, lemon, herbs, potatoes, potato salad, asparagus, radish

Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle


 

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Popular Recipes

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

Sumac and herb roasted chicken with vegetables in a roasting pan.

Sumac and Herb Roast Chicken and Vegetables

a variety of vegan sourdough donuts on a table.

Vegan Sourdough Donuts

In Season Now

Meyer Lemon Tart

Meyer Lemon Tart with Torched Swiss Meringue

Maple Spice Cake with Wine Poached Pears | Fare Isle

Maple Spice Cake with Wine Poached Pears

Vegan Chocolate Cake with Whipped Coconut Ganache | Fare Isle

Vegan Chocolate Cake with Whipped Coconut Ganache Frosting

Homemade Vegan Baci Truffles | Fare Isle

Vegan Baci Truffles

get the latest recipes in your inbox

lilac ice cubes

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2023 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X