Bright Spring Potato Salad

Bright Spring Potato Salad—An elevated take on the traditional potato salad, featuring vibrant, crisp veggies coated in a zesty homemade dressing.

With the arrival of pleasant weather, my thoughts are consumed by potato salad. Every brunch spread deserves a refreshing and tangy accompaniment, and this spring potato salad perfectly fits the bill!

Delicate potatoes and freshly harvested vegetables mingle in a house-crafted dressing that diverges from the usual potato salad fare. This rendition boasts a French-inspired flair, employing vinegar and mustard instead of the customary mayonnaise, imparting a delightful twist to the classic recipe!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

baby potatoes
Dijon mustard
lemon
apple cider vinegar
extra-virgin olive oil
scallions
resh chives
capers
baby arugula
radishes
Sea salt and black pepper

Is it possible to prepare this ahead of time?

Is it possible to prepare this ahead of time? Certainly! You can prepare this potato salad 1-2 days in advance, as long as it's tightly sealed and stored in the refrigerator! This is ideal for those looking to do some prep work ahead of time and streamline the cooking process.

How to Make Bright Spring Potato Salad

• Place the potatoes in a large pot and cover with cold water. Generously season with salt and place over high heat and bring to a boil. Once the water comes to a boil, reduce the heat to medium and let the potatoes simmer until fork-tender, around 15-20 minutes. 
• Drain the potatoes and set aside to cool slightly.
• In the meantime, in a small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, and olive oil until smooth and creamy. Season the dressing with salt and pepper to taste. 
• Once the potatoes are cool enough to handle, peel them, and depending on their size, either halve or quarter them. If desired, you can also skip the peeling and leave the skins on as they are thin and tender. 
• Add the potatoes to a large mixing bowl and toss in the scallions, chives, and capers while the potatoes are still hot. Pour in the tangy dressing and toss gently to evenly coat the potatoes. 
• Layer the baby arugula on a serving platter and top with the potato salad. Nestle in the sliced radishes and serve immediately. Garnish with very thinly sliced lemon slices and additional chives if desired.

What to eat with Bright Spring Potato Salad?

1. Grilled Chicken: Juicy grilled chicken breasts or thighs seasoned with herbs and spices complement the freshness of the salad.
2. BBQ Ribs: Tangy BBQ ribs bring a savory contrast to the light and tangy flavors of the potato salad.
3. Grilled Fish: Lightly seasoned grilled fish, such as salmon or tilapia, adds a healthy protein option that complements the salad's freshness.
4. Veggie Burgers: Whether homemade or store-bought, veggie burgers provide a meatless option that pairs well with the vibrant vegetables in the salad.
5. Sandwiches: Deli-style sandwiches filled with turkey, ham, or roast beef make a satisfying meal alongside the potato salad.
6. Grilled Vegetables: Serve a platter of grilled vegetables, such as zucchini, bell peppers, and eggplant, alongside the salad for a colorful and nutritious meal.

Other Must Try Wellnesssleuth recipes

Bacon Cheddar Breakfast Casserole.
Cauliflower & Goat Cheese Soup, 
Instant Pot Mushroom Rice
Chunky Potato and Bacon Soup
Muffin Tin Blueberry Popovers, 

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Directions

• Place the potatoes in a large pot and cover with cold water. Generously season with salt and place over high heat and bring to a boil. Once the water comes to a boil, reduce the heat to medium and let the potatoes simmer until fork-tender, around 15-20 minutes. 
• Drain the potatoes and set aside to cool slightly.
• In the meantime, in a small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, and olive oil until smooth and creamy. Season the dressing with salt and pepper to taste. 
• Once the potatoes are cool enough to handle, peel them, and depending on their size, either halve or quarter them. If desired, you can also skip the peeling and leave the skins on as they are thin and tender. 
• Add the potatoes to a large mixing bowl and toss in the scallions, chives, and capers while the potatoes are still hot. Pour in the tangy dressing and toss gently to evenly coat the potatoes. 
• Layer the baby arugula on a serving platter and top with the potato salad. Nestle in the sliced radishes and serve immediately. Garnish with very thinly sliced lemon slices and additional chives if desired.