Primavera Potato Salad

Bright, fresh, and bursting with seasonal flavors, this Primavera Potato Salad is the ultimate spring or summer side dish that will steal the spotlight at any gathering. Featuring tender baby potatoes mingling with crisp asparagus, juicy cherry tomatoes, vibrant radishes, and sweet peas, this recipe delivers a symphony of colors and textures. Tossed in a zesty Dijon mustard and lemon vinaigrette, with fragrant parsley and basil adding a pop of herbal freshness, this salad is both light and satisfying. Ready in just 35 minutes, it’s versatile enough to serve warm, chilled, or at room temperature, making it perfect for picnics, barbecues, or as a stunning companion to grilled meats and seafood. A must-try for those seeking an easy yet elegant dish packed with hearty vegetables and bold, refreshing flavors!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 lbs baby potatoes
• 1 bunch asparagus
• 1.5 cups cherry tomatoes
• 4 radishes
• 1 cup frozen peas
• 0.25 cup parsley, chopped
• 0.25 cup basil leaves, torn
• 1 tbsp Dijon mustard
• 3 tbsp lemon juice, freshly squeezed
• 0.25 cup olive oil
• 1 clove garlic, minced
• 1.5 tsp salt
• 1 tsp black pepper

Directions

Step 1

Wash the baby potatoes and cut larger ones in half to ensure even cooking. Place them in a large pot and cover with water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.

Step 2

While the potatoes cook, prepare the vegetables. Snap off the woody ends of the asparagus and cut into 2-inch pieces. Slice the radishes thinly, and halve the cherry tomatoes.

Step 3

Bring a small pot of water to a boil and blanch the asparagus for 2-3 minutes, until tender-crisp. Add the peas to the pot during the last 1 minute of cooking. Drain and immediately transfer the asparagus and peas to a bowl of ice water to stop the cooking process. Drain again after cooling.

Step 4

In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, minced garlic, 1/2 teaspoon of salt, and black pepper. Taste and adjust seasoning if needed.

Step 5

In a large mixing bowl, combine the cooked potatoes, blanched asparagus, peas, cherry tomatoes, sliced radishes, parsley, and basil. Pour the dressing over the salad and gently toss to ensure everything is evenly coated.

Step 6

Transfer the salad to a serving platter or bowl. Garnish with extra parsley or basil for presentation, if desired.

Step 7

Serve warm, at room temperature, or chilled. This salad pairs beautifully with grilled meats, seafood, or as a standalone dish.

Nutrition Facts

Serving size	(2539.8g)

Amount per serving	% Daily Value*
Calories	1733.8

Total Fat 61.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 9868.3mg	0%
Total Carbohydrate 265.1g	0%
Dietary Fiber 45.0g	0%
Total Sugars 69.1g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 691.9mg	0%
Iron 27.9mg	0%
Potassium 7510.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 10.3%

Carbs: 58.8%