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. This post is brought to you in collaboration with The Little Potato Company.

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.

This spring salad is complete comfort food, but lightened up a bit.

A traditionally heavy mayo dressing is replaced here with a creamy herb dressing, lightened up with yogurt, fruity olive oil, lemon, and plenty of fresh herbs such as dill, parsley, and chives.

The star of the show? The potatoes, of course!

I used The Little Potato Company Dynamic Duo bagged potatoes here. They are pre-washed (hello, convenience!) Creamer potatoes that are just the perfect size. Creamy and buttery, I use these potatoes in a variety of ways (roasted, smashed, steamed). They are particularly delicious in a potato salad, and I love that they don’t need to be peeled or washed. 

What gives this potato salad a spring pep is crisp, seasonal veggies like peas, asparagus, and radish. Served over arugula, this potato salad is creamy, tangy, fresh, and light. Sign up for more fresh spring recipe ideas here.

We hope that you make and enjoy this Spring Potato Salad with Creamy Herb Dressing! What are you cooking with this spring? Check out where you can buy The Little Potato Company near you!

Spring Potato Salad with Creamy Herb Dressing

• Author: Tiffany
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 10 servings 1x

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Description

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

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Ingredients

Scale 1x2x3x

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 The Little Potato Company Dynamic Duo bagged Creamer 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

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Instructions

For the Dressing:

1. In a medium bowl, whisk together the Greek yogurt and mayonnaise until combined. Stir in the minced shallot, garlic, honey, lemon juice, and white wine vinegar. Slowly add in the olive oil while whisking constantly. Stir in the chopped parsley, dill, and chives. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

For the Salad:

1. Add potatoes to a large pot and cover with cold water. Bring to a boil and boil until fork tender, about 15-20 minutes. Drain and let cool completely. Once cool, slice potatoes in half.
2. Fill the pot with fresh water, salt, and bring to a boil. Add in the asparagus and cook until tender but still crisp, about 5 minutes. Using a slotted spoon or tongs, remove and immediately place into an ice water bath.
3. Next, add the peas to the boiling water and cook until tender, about 3-5 minutes. Drain and add to the ice water bath. Drain the vegetables once completely cooled. Chop the asparagus into 1-inch pieces.
4. In a large bowl, mix the potatoes, chopped asparagus, peas, sliced radishes, sliced green onions, and parsley. Season the vegetables with salt and pepper.
5. Add in the dressing (start with 3/4 of the dressing and add more as needed/desired) and mix well to combine.
6. Serve the salad over arugula.

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Notes

Potatoes will cool fastest spread out on a sheet pan in one even layer.

Ice water baths help green vegetables keep their bright green color.

You can use any combination of fresh herbs you like.

This salad is best served the day of, but can be kept covered in the refrigerator for up to 2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 258
• Sugar: 6.3g
• Fat: 13.5g
• Saturated Fat: 2.6g
• Carbohydrates: 31.7g
• Fiber: 6.2g
• Protein: 6.2g