Spring Potato Salad
Description
This fresh and vibrant Spring Potato Salad is packed with tender Jersey Royal potatoes, crisp asparagus, sweet peas, fresh herbs, and a light lemon-Dijon dressing. It’s perfect as a side dish for picnics, barbecues, or a light lunch.
Ingredients
- 500g Jersey Royal potatoes (or baby potatoes), washed
- 250g asparagus, trimmed and cut into 2-inch pieces
- ½ cup frozen peas
- 3 spring onions, thinly sliced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Lemon Dijon Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until fork tender.
- During the last 3 minutes of cooking, add the asparagus pieces to the same pot.
- In the final 1 minute, add the frozen peas.
- Drain everything well and let cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Cut any large potatoes in half and place them in a large serving bowl.
- Add the asparagus, peas, spring onions, dill, and parsley.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve warm or chilled, garnished with extra fresh herbs and a little lemon zest if desired.
Tips
- Add crumbled feta or shaved Parmesan for extra flavor.
- Toasted almonds or pine nuts add a delicious crunch.
- The salad can be refrigerated for up to 2 days.
Servings
4 servings
Approximate Nutrition (Per Serving)
- Calories: 210
- Protein: 5g
- Carbohydrates: 27g
- Fat: 10g
- Fiber: 5g