Description
A fresh potato salad featuring seasonal spring vegetables.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, quartered
- 1 cup asparagus spears, trimmed and cut into 1-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until potatoes are tender, about 15-20 minutes. Drain well.
- While potatoes cook, blanch the asparagus in boiling water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Drain.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.
- Add the warm potatoes, asparagus, thawed peas, red onion, and chopped eggs to the dressing. Gently toss to coat everything evenly.
- Fold in the fresh chives.
- Chill the salad for at least 1 hour before serving.
Notes
- For a tangier flavor, add 1 teaspoon of pickle relish to the dressing mixture.
- You can substitute dill pickles for red onion if you prefer.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 150
Keywords: potato salad, spring vegetables, potato side dish, picnic salad, egg salad