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