Green Spring Potato Salad

Potato Salad Ingredients:

  • 1 pound baby Yukon gold potatoes cut lengthwise in halves and quarters

  • 1 ½ teaspoons sea salt

  • 8 oz. asparagus, or green beans if desired

  • 3 large eggs

  • ½ thinly sliced cucumber

  • ½ a medium fennel bulb, sliced thin. Use a mandolin if you have one

  • ¼ cup chopped chives

  • White pepper

  • Pickled shallots, recipe follows

  • Green spring potato salad dressing, recipe follows

Pickled Shallots Ingredients:

  • 1 small finely diced shallot

  • ½ tsp sea salt

  • 2-3 tbsp rice vinegar

Green Spring Potato Salad Dressing Ingredients:

  • 2/3 cup packed fresh basil

  • ½ cup packed fresh tarragon

  • 1/3 cup packed fresh dill

  • 2 garlic cloves minced or pressed

  • 2 teaspoons drained capers (or 1 anchovy for a more traditional flavor)

  • ½ teaspoon sea salt

  • ¾ cup mayonnaise

  • 2 tablespoons lemon juice, more if desired


Pickle the shallots:

The night before, pickle the shallots by combining the shallots, salt, and vinegar in a small bowl. Mix well to dissolve the salt, transfer to a sealable container, and store in the fridge.

Cook the potatoes: Bring the potatoes to a boil in a pot of salted water. Cook until the potatoes are tender but still firm, roughly 8-12 minutes. Drain and rinse the potatoes under cold water to cool and stop the cooking. Cut into halves and quarters.

Hard boil the eggs:

Place the eggs in an empty sauce pan and cover with cold, salted water. Place over medium-high heat and bring to a boil. Remove from the heat, cover, and let stand for 7 minutes for a softer egg or 10 minutes for hard boiled. Drain the eggs and add ice and cool water to the pot to stop the cooking. Let stand 10 minutes, then peel and rinse the eggs and cut into halves. Store in the refrigerator.

Prepare the asparagus: Blanch the asparagus until bright green and tender yet crisp, about 1 minute. Drain the asparagus and rinse them with cool water to stop the cooking.

Make the homemade green spring potato salad dressing: In a food processor, combine the herbs, garlic, capers, 1/2 teaspoon salt, and mayonnaise, and blend until just smooth. Blend in the lemon juice. Add more lemon or salt to taste. This will garner roughly 1 cup of dressing.


Place the cooled potatoes in a large bowl. Add the asparagus, cucumber, fennel, 1/2 cup of the dressing, and a generous sprinkle of white pepper. Toss together gently to combine. Then drain the pickled shallots and toss them into the salad along with the chives. Add more dressing if desired. Taste for seasoning, adding more lemon or salt as needed. Toss the eggs into the potato salad or place them on top when served. Dress the salad a bit with dill.

Serve right after making.

The Green Spring Potato Salad pairs well with Salmon Wellington.

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