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Spring Potato Salad – A dressed-up alternative to the classic potato salad! Hosting bright, fresh veggies topped with a tangy homemade dressing.
With good weather approaching, I have nothing but potato salad on my mind. Every brunch table needs a fresh and tangy side, and this spring potato salad fits the bill!
Tender potatoes and fresh vegetables are tossed in a house made, not your typical potato salad dressing. This potato salad is dressed in more of a French style, with vinegar and mustard rather than mayonnaise, which adds a nice twist to the traditional version!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes – Use your preference!
- Eggs – Hard boiled! Use my recipe to get the perfect hard boiled eggs!
- Olives – I love black olives, but if you aren’t an olive fan, leave them out!
- Radish – Sliced.
- Green Onion – Chopped.
- Parsley – Fresh parsley, chopped for garnish!
Dressing
- Vinegar – Apple cider vinegar or white wine vinegar will do the trick!
- Olive Oil – Substitute for vegetable oil, canola oil, sunflower oil, safflower oil or avocado oil.
- Mustard – Use your favourite!
- Salt & Pepper – To taste.
How to make spring potato salad
- Cook the Potatoes – Wash the potatoes. Cover the potatoes with cold, salted water, and bring everything to a boil. Reduce the heat to a simmer and cook until fork tender. Drain well and let cool slightly. Once cooled enough to handle, peel the potatoes and chop into bite size chunks. Place them in a bowl.
- Combine – Chop green onions, slice hard boiled eggs and radishes, then add to the bowl. Next, mix in the olives and combine everything.
- Make the Dressing: Whisk together the vinegar and mustard. Slowly add the olive oil while whisking constantly until the dressing emulsifies slightly. Add salt and pepper.
- Finish & Serve: Gently mix in the dressing and garnish with fresh parsley. Serve.
Can I make this in advance?
Absolutely! You can make this potato salad 1-2 days in advance, as long as you are keeping it sealed in the fridge! This is perfect if you wanna prep in advance and save time.
How to serve
Potato salad is a given when it comes to cookouts and big backyard barbecues! Naturally, anything off of the grill will pair perfectly with this salad. Serve it as a side or eat it as a light lunch – however you choose to serve it, this potato salad will blow other recipes out of the water.
How to store leftover potato salad
Refrigerate your leftover spring potato salad in an airtight container. Properly stored, your leftovers will last for 3 to 5 days!
Did you like this recipe? Try these!
- Oriental Potato Salad
- Italian Pasta Salad
- Tex Mex Potato Salad
- Italian Potato Salad
- Cowboy Pasta Salad
- Garlic Herb Red Potato Salad
- Macaroni Salad
- Avocado Tomato Salad
- Broccoli Salad
- Easy Panzanella Salad
Spring Potato Salad
Ingredients
Ingredients
- 2 pounds potatoes
- 5 large eggs hard boiled
- 4 ounce black olives
- 4 radishes sliced
- 6 green onions chopped
- 2 tablespoon fresh parsley chopped
Dressing
- 3 tablespoon apple cider vinegar or white wine vinegar, or to taste
- 1/4 cup olive oil
- 1 tablespoon mustard
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- Cook the potatoes: Wash the potatoes. Cover the potatoes with cold water, salt the water, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 15-20 minutes. Drain well and let cool slightly. Once cooled enough to handle, peel the potatoes and chop into bite size chunks. Give them to a bowl.
- Chop the green onions and add to the bowl. Slice the hard boiled eggs and the radishes and add them to the salad as well. Give the olives to the salad. Combine everything.
- Make the dressing: Whisk together the vinegar and mustard. Slowly add the olive oil while whisking all the time until the dressing emulsifies slightly. Add salt and pepper.
- Finish & Serve: Gently mix in the dressing with the salad and garnish with fresh parsley. Serve.
Tips & Notes:
- Refrigerate your leftover spring potato salad in an airtight container. Properly stored, your leftovers will last for 3 to 5 days!
