Spring Potato Salad
Spring Potato Salad- a combination of spring’s best produce tossed in a simple vinegar dill dressing. (vegan, grain-free + gluten-free)
Growing up in Florida, I never imagined Georgia to be a particularly special place. We often drove through on our way up to North Carolina and to be honest, there just wasn’t much to see along the way.
Now that I live here I feel silly for judging it based on what I could view from the highway. As with most states, there is so much more than that.
Athens is especially beautiful this time of year with the dogwoods and other random flowering trees in bloom. I can actually sense a change in seasons, whereas in California the transition was always much more gradual.
Another pleasant surprise has been the local food scene. Our Farmers Market is quaint but still abundant enough to supply a wide variety of produce. Everything is super fresh and tastes a million times better than what you can buy off the shelf at the store. As hard as it is to get out of bed on a Saturday morning, it’s worth it to be able to eat well and support our local community in the process.
One thing that really stands out right now are the potatoes. When freshly picked, they’re referred to as “new potatoes” because they haven’t gone through the process of curing. As a result they are moister and slightly sweet with a subtle mineral finish. In other words, they’re just better.
I used them in this springy twist on potato salad by roasting them until golden brown (although you could also boil them if you want) and tossing them with blanched asparagus and peas, leeks and radishes tossed in a tangy dressing made from a combo of lemon, vinegar and fresh dill. It’s almost like a big bowl of salt & vinegar veggies. I just can’t get enough.
If you like tangy foods and spring vegetables, then you’re going to love this salad!
It’s perfect to serve at a picnic or you could even add some roasted chickpeas and call it a meal. Cheers to spring, friends!
Spring Potato Salad
Yield: 4 cups | about 6 servings
Prep Time: 15
Cook Time: 30
Total Time: 45
- 24 ounces small round potatoes, halved
- 1/2 pound asparagus, cut into 1-inch pieces
- 8 ounces green peas
- 1/2 cup chopped leek (about 1 leek)
- 1 bunch radishes, thinly sliced
- juice of 1 lemon
- 1 bunch fresh dill, finely chopped
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
Preheat the oven to 425°F. Arrange the potatoes on a baking sheet and lightly spray with high heat oil. Sprinkle with sea salt then bake in the oven for 30 minutes, stirring half way through. Set aside to cool
Meanwhile, bring a large pot of water to a boil. Add the asparagus and peas then cook for about 5 minutes. Strain and rinse with cold water to stop the cooking process.
In a measuring cup, whisk together the lemon juice, chopped dill, vinegar, dijon mustard and olive oil. Set aside.
Once the potatoes have cooled, transfer them to a large bowl. Add the asparagus, peas, leek, and radishes. Pour the dressing on top and toss until evenly coated. Serve immediately and enjoy!
Recipe is best served same day but leftovers can be stored in an airtight container for up to 2 days
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Ohhhh this looks so good Sarah–definitely something I could get Miguel to eat :D …minus the dill. I want to like it but I just don’t.
I can’t believe you don’t like dill! Dill relish and dill pickles are LIFE!
This looks so fresh, nutritious and delicious!
Thanks Jill! :)
Ooh yum! I went a bit crazy at Home Depot yesterday and bought a million herbs to plant and dill was one of them. I’ve also been a bit obsessed with roasted baby potatoes lately. They are so much better!
This spring potato salad is so right up my alley! I love how light it is and not weighed down with a heavy dressing – those I just can’t do! Our local farmers market starts up this coming weekend and I couldn’t be more excited to go check it out!
I did not know that about “new” potatoes. You’ve done a great job of describing this salad, I am literally drooling and want to pick up potatoes/asparagus/radish at the farmers market this week,
New potatoes are truly the best! If you can find some at your farmers market they are definitely worth snagging! :)
I went to college out east and it was always so beautiful this time of year! I really miss that, we don’t get much of a spring here in Arizona haha! This is such a gorgeous potato salad and I really love the vinaigrette dressing!
Oh wow – I adore potatoes and combining them with leeks and all the fresh veggies makes this one epic salad! And, double wow – I didn’t realize you lived here in Georgia too!
You’re making me want to get to a local farmers market the next chance I get! For some reason I haven’t been going lately (I’ve been pretty busy on the weekends I suppose!) but I absolutely love strolling around at a weekend market tasting locally made food, talking to farmers, and bringing home my favorites to play around with… Love how simple & vibrant this dish is. Sometimes simple is just the best!
This looks delicious! Love all the seasonal produce, especially that asparagus. It’s one of my favorite spring veggies! Also loe that there’s no mayo in this… can’t stand mayo in potato salad!
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What about blanching the leeks?
I haven’t tried it so I can’t say for sure but I think it should be fine!