This fresh spring potato salad is a light, healthy side dish perfect for barbecues, picnics, or any grilled or pan fried fish and meat. It appeared in the April 2019 Co-op magazine.
Featuring new potatoes, Spring vegetables, herbs, feta cheese and a tangy dressing, it's simple, delicious, and full of flavour!
Tips
- If you can't get Jersey Royals, if they're either unavailable in your local shop or supermarket or you're making it out of season, don't worry...other new or baby potatoes work well too.
- Dairy-free - make a dressing using olive oil and lemon juice instead of yogurt.
- Vegan - use plant-based yogurt or a lemon olive oil vinaigrette to make it vegan-friendly.
- Herbs and spices - fresh herbs like chives or basil will also give a refreshing Spring flavour. Adding a sprinkle of smoked paprika or cumin will give a unique twist.
- This spring potato salad recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
New potatoes, fingerlings, or baby potatoes are ideal for potato salad. These types of potatoes hold their shape well after cooking, making them perfect for salads. Their waxy texture also absorbs flavours beautifully without becoming too soft or mushy.
Yes - you can make the salad ahead of time. However, it's best to add any fresh herbs or delicate vegetables like peas just before serving to keep them vibrant and crunchy. Store the salad in an airtight container in the fridge for up to 2 days.
Yes - this potato salad is designed to be served warm with the potatoes and vegetables being roasted in the oven.
Traditionally, potato salad can be served either warm or cold. If you prefer a warm salad, toss the boiled potatoes with the dressing while they are still slightly warm so they absorb the flavours more effectively.
Yes - to make this potato salad vegan, simply use a plant-based yogurt or a lemon and olive oil vinaigrette instead of any dairy-based dressing.
Absolutely - you can add proteins like hard-boiled eggs, grilled chicken, bacon, or tofu for a more filling meal. Beans like chickpeas or lentils also make great plant-based protein additions.
Keep leftover potato salad in an airtight container in the fridge for up to 2 days. It may need a little fresh dressing or lemon juice when serving leftovers to liven up the flavours.
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How to make this Spring Potato Salad
Ingredients
- 750g Jersey Royal potatoes, halved (see Tips)
- 2 tbsp olive oil
- 0.25 tsp dried mint
- 300g asparagus, trimmed and halved
- 125g spring onions, halved lengthwise
- 1 lemon, zest and juice
- 3 tbsp low fat natural yogurt
- 75g trimmed sugar snap peas, halved lengthways
- 14g pack flat leaf parsley, chopped
- 100g feta cheese, crumbled
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Toss the potatoes with 1 tbsp of the olive oil and the dried mint on a roasting tin or baking tray, season and cook for 35 minutes.
- Mix the asparagus and spring onions with the remaining oil and season. Place onto a second roasting tin or baking tray and put them the oven for the last 12 minutes of the potatoes cooking time.
- Meanwhile, mix the lemon zest and juice with the yogurt.
- Take the potatoes and vegetables out of the oven and mix together in one of the roasting tins or baking trays, with the sugar snap peas.
- Leave to cool for 15 minutes, then combine with the yogurt dressing, parsley and feta cheese.
- Season, then serve immediately in the tray or tin, or transfer to a serving bowl.
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Spring Potato Salad
Equipment
Ingredients
- 750 g (1.7 lb) Jersey Royal new potatoes halved (see Tips)
- 2 tbsp olive oil
- 0.25 tsp dried mint
- salt and freshly ground black pepper
- 300 g (10.6 oz) asparagus trimmed and halved
- 125 g (4.4 oz) spring onions halved lengthwise
- 1 lemon zest and juice
- 3 tbsp low fat natural yogurt
- 75 g (¾ cup) trimmed sugar snap peas halved lengthways
- 14 g (0.5 oz) pack flat leaf parsley chopped
- 100 g (¾ cup) feta cheese crumbled
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Toss the potatoes with 1 tbsp of the olive oil and the dried mint on a roasting tin or baking tray, season and cook for 35 minutes.
- Mix the asparagus and spring onions with the remaining oil and season. Place onto a second roasting tin or baking tray and put them the oven for the last 12 minutes of the potatoes cooking time.
- Meanwhile, mix the lemon zest and juice with the yogurt.
- Take the potatoes and vegetables out of the oven and mix together in one of the roasting tins or baking trays, with the sugar snap peas.
- Leave to cool for 15 minutes, then combine with the yogurt dressing, parsley and feta cheese.
- Season, then serve immediately in the tray or tin, or transfer to a serving bowl.
Notes
- If you can't get Jersey Royals, if they're either unavailable in your local shop or supermarket or you're making it out of season, don't worry...other new or baby potatoes work well too.
- Dairy-free - make a dressing using olive oil and lemon juice instead of yogurt.
- Vegan - use plant-based yogurt or a lemon olive oil vinaigrette to make it vegan-friendly.
- Herbs and spices - fresh herbs like chives or basil will also give a refreshing Spring flavour. Adding a sprinkle of smoked paprika or cumin will give a unique twist.
- This spring potato salad recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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