Spring Potato Salad

spring potato salad
Ananda Headshot Ananda Kaplan

Our delicious potato salad recipe combines some of spring’s best produce tossed in a vibrant shallot and herb-infused dressing. The fresh earthy asparagus, sweet green peas, velvety potatoes, crisp green beans and peppery radishes create a simple yet sensational salad. The salad can be served cold or at room temperature.  The flavors will continue to develop as it sits, making this an ideal dish to bring to potlucks or cookouts. As an added bonus, the light vinaigrette dressing means you will not need to worry about the bad combination of sun and mayonnaise. This salad checks all the boxes on seasonality, taste, and texture while providing an array of health-supporting tasty ingredients.


Serving Size: 6

Ingredients

Salad

  • 24 oz. (~5-6) Yukon gold or red potatoes, quartered
    • Halved small round potatoes also work well
  • ½ pound asparagus, cut into 1-inch pieces
  • 1 ½ cups green peas, if frozen thawed
  • 4 oz. (~3/4 cup) green beans
  • 4-5 radishes, thinly sliced
  • 1 medium fennel, core removed, halved and sliced (optional)
  • Salt and pepper to taste

Dressing

  • 2 tablespoons vinegar (red wine, champagne or white wine work well)
  • 1 lemon, juiced
  • 1 shallot
  • 1 garlic clove
  • 2 tablespoons fresh dill
  • 1 tablespoon chives
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • ¼ teaspoon salt
Directions
  1. Place the potatoes in a large pot and cover with cold water by 2 inches.  Add ½ teaspoon of salt to the water. Bring to a boil and then reduce heat to medium and simmer, stirring occasionally until potatoes are tender when pierced (`~12-15 minutes).
  2. While potatoes are cooking, blend the dressing ingredients in a blender until smooth and set aside.
  3. Once potatoes are cooked remove from water and while they are warm pour ½ of the dressing over the potatoes. This will allow for the potatoes to absorb the flavor of the dressing while they are cooling to room temp. Do not drain water; you will use this water to cook the asparagus and green beans.
  4. Bring water back to a boil and add the asparagus and green beans. Cook for 5 minutes. Drain and run under cold water to stop the cooking process.
  5. Add the asparagus, peas, green beans, radishes, and fennel to the potatoes. Add remaining dressing and gently toss together. Taste and adjust seasoning. Garnish with dill sprigs.
  6. Serve and enjoy. It is best consumed on the day it was prepared; leftovers can be stored in an airtight container for up to 3 days.

Asparagus: Contains a blend of nutrients to help boost energy, cleanse the urinary tract and neutralize excess ammonia in the body. It is high in anti-inflammatory properties from its high amount of antioxidants, including vitamin C, beta-carotene, vitamin E as well as glutathione, which have been shown to slow the aging process and protect our skin from sun damage and pollution.

Potato: One of the highest sources of potassium, which allows our body to increase circulation and balance our blood pressure by excreting any excess sodium in the body. Potatoes also have a good amount of fiber to aid in digestive health.

Citrus juice: Packed full of a multitude of nutrients such as vitamin C, flavonoids, and fiber. These support vascular protection, reduced inflammation, improved gastrointestinal function and health, and can play an important role in preventing diabetes, cancer, and neurological disease.

Green Peas: A great source of plant-based protein content as well as high amounts of fiber to support a healthy digestive tract. Peas also have a high iron content that aids in adequate cellular oxygenation. The high fiber and protein content can play a role in maintaining desirable blood sugar levels.

Garlic and shallot: These vegetables are considered prebiotics, meaning they feed the “good” bacteria in our gut and promote a healthy digestive system. Research supports that the compounds in garlic and shallots, such as allicin, have antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. If you chop your garlic and shallot 10-15 minutes before using, it will have the maximum amount of active allicin.

Olive Oil: Heart-healthy fat that can increase the “good “cholesterol and reduce triglyceride levels in the body. Packed full of antioxidants to support eye health, and anti-inflammatory properties shown to help reduce symptoms of arthritis.

Radish: Cruciferous vegetable that has anticancer properties. Radishes are also great sources to fiber to help with balancing blood sugar and supporting gut health.

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