Spring Potato Salad
Spring Potato Salad- a combination of spring’s best produce tossed in a simple vinegar dill dressing. (vegan, grain-free + gluten-free)
Growing up in Florida, I never imagined Georgia to be a particularly special place. We often drove through on our way up to North Carolina and to be honest, there just wasn’t much to see along the way.
Now that I live here I feel silly for judging it based on what I could view from the highway. As with most states, there is so much more than that.
Athens is especially beautiful this time of year with the dogwoods and other random flowering trees in bloom. I can actually sense a change in seasons, whereas in California the transition was always much more gradual.
Another pleasant surprise has been the local food scene. Our Farmers Market is quaint but still abundant enough to supply a wide variety of produce. Everything is super fresh and tastes a million times better than what you can buy off the shelf at the store. As hard as it is to get out of bed on a Saturday morning, it’s worth it to be able to eat well and support our local community in the process.
One thing that really stands out right now are the potatoes. When freshly picked, they’re referred to as “new potatoes” because they haven’t gone through the process of curing. As a result they are moister and slightly sweet with a subtle mineral finish. In other words, they’re just better.
I used them in this springy twist on potato salad by roasting them until golden brown (although you could also boil them if you want) and tossing them with blanched asparagus and peas, leeks and radishes tossed in a tangy dressing made from a combo of lemon, vinegar and fresh dill. It’s almost like a big bowl of salt & vinegar veggies. I just can’t get enough.
If you like tangy foods and spring vegetables, then you’re going to love this salad!
It’s perfect to serve at a picnic or you could even add some roasted chickpeas and call it a meal. Cheers to spring, friends!
Spring Potato Salad
Yield: 4 cups | about 6 servings
Prep Time: 15
Cook Time: 30
Total Time: 45
- 24 ounces small round potatoes, halved
- 1/2 pound asparagus, cut into 1-inch pieces
- 8 ounces green peas
- 1/2 cup chopped leek (about 1 leek)
- 1 bunch radishes, thinly sliced
- juice of 1 lemon
- 1 bunch fresh dill, finely chopped
- 2 tablespoons white vinegar
- 1 tablespoon extra virgin olive oil
Preheat the oven to 425°F. Arrange the potatoes on a baking sheet and lightly spray with high heat oil. Sprinkle with sea salt then bake in the oven for 30 minutes, stirring half way through. Set aside to cool
Meanwhile, bring a large pot of water to a boil. Add the asparagus and peas then cook for about 5 minutes. Strain and rinse with cold water to stop the cooking process.
In a measuring cup, whisk together the lemon juice, chopped dill, vinegar, and olive oil. Set aside.
Once the potatoes have cooled, transfer them to a large bowl. Add the asparagus, peas, leek, and radishes. Pour the dressing on top and toss until evenly coated. Serve immediately and enjoy!
Recipe is best served same day but leftovers can be stored in an airtight container for up to 2 days