Potato salad, reimagined with refreshing spring ingredients like asparagus, peas, radishes and a lemon dill vinaigrette! This asparagus potato salad is easy to make in about 30 minutes and a delicious light side dish. The perfect way to celebrate spring produce!
Why we love this recipe
- Easy to make: this salad comes together in just over 30 minutes! It tastes delicious as is and even better after sitting in the fridge overnight, so it’s a great make-ahead recipe.
- Great use of seasonal produce: this recipe utilizes so much spring produce, including asparagus, peas, sugar snap peas, radishes, fresh dill, mint and potatoes.
- Perfect side dish: this spring potato salad is delicious served alongside grilled or roasted proteins. It would also be perfect for your Mother’s Day or Easter spread!
- Allergy friendly: this asparagus potato salad is naturally vegan and gluten free! Perfect for just about any dietary restriction.
- Ingredients
- Here are the key ingredients you’ll need to make this asparagus potato salad:
Ingredient Notes
- Potatoes: we use fingerling potatoes in this recipe. I think they have such a great flavor and texture – they don’t get all mushy when tossed in the vinaigrette, but they’re still buttery, soft and delicious. You could also substitute with baby yellow potatoes or even red potatoes. You can also use tri-color fingerling potatoes.
- The key in prevent mushy potatoes is to boil them whole in salted water, then slice. If you slice before boiling, they tend to break apart more easily.
- Peas: at this time of year, you should be able to find shelled English peas at most grocery stores. If you can’t find them fresh, you can sub with frozen, defrosted peas. Or, if you’re feeling ambitious, you can shell them by hand!
- Snow peas or sugar snap peas work equally well in this asparagus potato salad. Sugar snap peas add a bit more crunchy, fresh texture (which I love), whereas snow peas are a bit more subtle.
- Radishes: radishes are optional, but I like the fresh, slightly peppery flavor they add.
- Shallots: a small sautéed shallot adds a lot of flavor to the cooked asparagus and peas. If you can’t find/don’t have any, sub with ½ cup finely diced yellow onion.
- Fresh herbs: this is one of those recipes where you really do need fresh herbs (and not dried). They add so much flavor! If you just want to use one variety, you can use all dill. You can also sub flat leaf parsley for the mint if preferred.
Step-by-step instructions
Here’s how to make this spring asparagus potato salad in a few simple steps:
Bring a large pot of salted water to a boil. Once boiling, add the whole fingerling potatoes and reduce heat. Simmer for 20-25 minutes, until fork tender.
Meanwhile, whisk together all ingredients for vinaigrette and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add shallots and sauté for 3-5 minutes, until softened. Add salt, pepper, asparagus and peas and continue cooking for 5-7 minutes, until asparagus is fork tender. Remove from heat and set aside.
Prep radishes, snap peas and fresh herbs.
Once potatoes are fork tender, drain and rinse under cold water until they’re no longer hot to the touch. Slice the potatoes into 1-inch rounds. Smaller potatoes can be halved, while larger potatoes may need to be quartered.
Add all ingredients to a large mixing bowl and toss well with the vinaigrette. You can either chill for 1 hour before serving or enjoy immediately – it’s great both ways!
Expert Tips
- Don’t be afraid to heavily salt the water for the potatoes. Boiling potatoes in salted water is a great way to infuse a ton of flavor really easily. We typically add at least 1 teaspoon of kosher salt to the water. Don’t worry – most of the salt goes down the sink when you drain the potatoes!
- Let the potato salad sit overnight for extra flavor. Even a few hours in the fridge allows the flavors to really meld together. That being said, it’s still really delicious eaten straight away!
- Storage: store in an airtight container in the refrigerator for 3-4 days.
- Here are a few of our favorite ways to serve this asparagus potato salad:
- As a side dish to these grilled cauliflower steaks (or another grilled protein of choice)
- With burgers or veggie burgers
- With other classic summery side dishes, like coleslaw, grilled corn salad, caprese, gazpacho, etc.
