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Spring Potato Salad with Creamy Herb Dressing

Spring Potato Salad with Creamy Herb Dressing

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


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.



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


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.


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.


  • 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