Spring Potato Salad
Spring has sprung here in Texas and after that crazy snow and ice storm, we have never been more thankful. Potato salad always is a favorite when the sun is shining and there is warmth in the air. This celebrates all the produce and freshness of Spring with baby potatoes, asparagus, peas, radishes, and of course some eggs and lemon. This is perfect for easy dinners, entertaining, or celebrating holidays. You can make this ahead of time and just have it chilling until you are ready to serve. This can be easily made vegan by just leaving out the eggs. Want a low carb option? Use cauliflower in place of potatoes, so easy. Whole30 peeps, you are in luck, this is gluten and dairy free so just use some homemade or compliant mayonnaise and you are ready to rock it!
Spring Potato Salad
1 1/2 pounds baby potatoes, cut into bite-sizes
4 hard boiled eggs, sliced
1 cup fresh or frozen peas
1 1/2 cups asparagus, cut into 1” pieces, 1 bunch
1/2 cup radishes, thinly sliced
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest, about 1/2 lemon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
- Place potatoes in a large pot and cover with water. Bring to boil and cook until tender, about 10 minutes. In the last minute, add in the asparagus and peas. Drain and cool in the fridge.
- While the potato mix is cooling, make the dressing by mixing the mayonnaise, dill, lemon zest, garlic and onion powder, salt, and pepper in a small bowl.
- Once the vegetables are cooled, add in the eggs, radishes, and the dressing. Toss carefully until all combined. Chill until ready to serve, garnish with extra dill.
These ingredients are perfectly in season right now which means they are the best tasting possible.
I was able to snag fresh peas but frozen work really well too.
Radishes give this a fresh and peppery flavor in this!
Get everything chopped and prepped for cooking! I love that I can cook the potatoes, asparagus, and peas all in one pot.
Get that dressing together, super easy and fresh! It’s almost like a lemony ranch dressing.
Mix it up and it’s ready!
Once those potatoes, asparagus, and peas are cooked and cooled, you add in the eggs and radishes
Get that dressing in there and toss. That is it! Just keep it covered and in the refrigerator until you are ready to serve.
