Super Vibrant Spring Potato Salad

A fresh and light take on potato salad with tons of crisp green veggies and herbs. This dish is delicious served warm or cold!

Serves 2-4 people.

  • 1lb fingerling potatoes (I used a Whole Foods baby potato blend)

  • 1/2 bunch asparagus

  • 1 Tbsp olive oil

  • 1 tsp garlic powder

  • 1 cup peas (frozen is just fine - better if fresh!)

  • 2-3 radishes, sliced thin (a Benriner does the trick)

Preheat your oven to 400F. Boil fingerling or baby potatoes until tender, about 15-20 minutes depending upon their size. Set aside.

Remove the woody stems from asparagus and cut each stock into three equal pieces. Toss the asparagus in the olive oil & garlic powder and season to taste with salt & pepper. Place seasoned asparagus on a parchment lined sheet pan and bake for 8-12 minutes (or until just tender but still a bit of bite).

In a large bowl, toss defrosted peas (if using fresh shelled peas, boil or steam until cooked through), potatoes, asparagus, sliced radishes and dill vinaigrette. Garnish with a little lemon zest and coarse sea salt.

Dill Vinaigrette

  • Juice and zest of 1 1/2 lemons

  • 1/3 cup olive oil

  • 1 tsp dijon mustard

  • 2 cloves garlic, minced

  • 1/3 cup fresh dill, chopped fine

  • 2 Tbsp fresh parsley, chopped fine

  • 1 Tbsp fresh mint, chopped fine

  • 1/2 tsp honey

  • Salt & pepper to taste

Whisk to combine all ingredients.