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mTomato Bruschetta 4 days ago
must try
Sandra CoyeHello Dolly Bars 9 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 22 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 

Spring Potato Salad with Creamy Herb Dressing

Blossom Lady
Apr 04, 2025 03:13 PM
Spring Potato Salad with Creamy Herb Dressing

This Spring Little Potato Salad is the perfect lighter version of typically heavy potato salads — loaded with fresh, seasonal spring veggies and a creamy herb dressing.

I know I’m not saying anything you don’t know, but what a strange and difficult time it is right now.

I hope you are safe and finding small victories to help you through.

For me, the fact that the weather is finally warming up is a huge win. It’s been helping. We get to take slow walks, sit on our porch, admire the spring blooms, and enjoy the cool evening breezes.

It’s so lovely, and — no pun intended — a breath of fresh air.

I’ve also been cooking a ton (mostly carbs and comfort foods, not going to lie), as usual. But I’ve been obsessed with cooking with fresh and seasonal spring produce.

This is what inspired me to create this colorful and delicious spring potato salad.

Ingredients:
For the Dressing
  • 1/2 cup full fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 small shallot, minced
  • 2 cloves garlic, finely minced
  • 1 teaspoon honey
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh dill
  • 2 tablespoons chopped chives
  • Salt and pepper, to taste

For the Salad
  • 3 pounds potatoes
  • 1 bunch asparagus, trimmed
  • 12 ounces peas, fresh or frozen
  • 8 radishes, halved and thinly sliced
  • 3 green onions, sliced
  • 1/3 cup chopped fresh parsley
  • Arugula, for serving
  • Salt and pepper, to taste
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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