Spring Salad with Asparagus, Peas & Potatoes
Add Preferred SourceHearty salads like this Spring Salad with Asparagus, Peas & Potatoes are perfect when the weather starts to warm up. With almost no cooking involved, it’s an easy and filling salad that’s perfect on its own or as a side dish. Share at a potluck, or serve it at a BBQ – with the creamy, lemony dressing, this bright and vibrant salad is always a hit!
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One of my favorite recipes to celebrate spring is this Spring Salad with Asparagus, Peas & Potatoes. I love this recipe because it addresses a common pain point: finding a delicious and satisfying salad that’s also hearty enough to be a main course. This salad combines tender baby potatoes, crisp asparagus, sweet peas, and fresh greens, all tossed in a creamy, tangy dressing. It’s perfect for a light lunch or a refreshing side dish.
You can absolutely also make this salad ahead of time. The trick to prepping salads in advance is not to add the dressing. Once the dressing is added, the greens will start to wilt.
Speaking of greens, I love heartier greens in this salad. Baby kale, baby spinach, pea shoots, and arugula are my favorites. You can usually find a blend of baby greens at the store, and they’re pre-washed, so it’s a double win.
Ingredients
Baby potatoes – I slice them evenly so they cook at the same rate; waxy potatoes work best here since they hold their shape instead of falling apart.
Olive oil – Use a good quality olive oil.
Salt and pepper – Season to taste.
Asparagus – Trim off the woody ends; thicker stalks benefit from a quick blanch so they stay tender, not stringy.
Sugar snap peas – Blanche them lightly or keep them raw. Don’t overcook them.
Radishes – Thin slices are key so their bite stays crisp and refreshing instead of sharp.
Baby greens – I like a tender mix here; tougher greens can overpower the lighter vegetables.
Dill – Fresh dill only; dried dill won’t give the same clean, bright finish in a salad like this.
For the Dressing
Sour cream – Full-fat gives the creamiest texture, but you can lighten it by balancing with more buttermilk.
Buttermilk – This keeps the dressing loose and tangy; if it’s too thick, add a splash more to thin it gently.
Lemon juice – Always use lemon juice from a fresh lemon; it has a much better flavor than the bottled stuff.
Whole grain Dijon mustard – The seeds add texture and gentle heat without overpowering the dressing.
Salt and pepper – Season to taste.
How To Make Spring Salad with Asparagus, Peas & Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 400°F (200°C). Toss the sliced baby potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20–25 minutes, until golden brown and tender. Let them cool slightly before adding to the salad.
Bring a pot of salted water to a boil. Blanch the asparagus and sugar snap peas for 2–3 minutes, until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large salad bowl, combine the roasted potatoes, blanched asparagus, sugar snap peas, sliced radishes, and baby greens.
In a small bowl, whisk together the sour cream, buttermilk, lemon juice, whole grain Dijon mustard, salt, and pepper until smooth. Pour the dressing over the salad and toss gently to coat evenly.
Sprinkle with chopped dill and serve immediately.
Chef Jenn’s Tips:
- Use a mix of baby greens like arugula, spinach, and baby kale for added flavor and texture
- If you’re pressed for time, cook the potatoes in your air fryer at 400F for 2-3 minutes and then flip and cook an additional 2-3 minutes or until they’re tender and golden brown.
- For extra crunch, add a handful of toasted almonds or sunflower seeds.
- Make sure to dry the blanched vegetables thoroughly to avoid watering down the salad.
- If you prefer a lighter dressing, use Greek yogurt instead of sour cream.
- Add some crumbled feta or goat cheese for a tangy twist.
Make It A Meal
Spring Salad with Asparagus, Peas & Potatoes is versatile and can be served as a main dish or a side. Pair it with grilled chicken, salmon, or a slice of quiche for a complete meal. For a vegetarian option, serve it alongside a hearty grain dish like quinoa or farro. The fresh, crisp flavors of this salad complement a variety of proteins and other dishes, making it a perfect addition to any springtime meal.
Storage
This salad is best enjoyed fresh, but you can store any undressed leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to maintain the crispness of the greens and vegetables.
Spring Salad with Asparagus, Peas & Potatoes
Ingredients
- 1 pound baby potatoes sliced
- 1 tablespoon olive oil
- salt and pepper
- 1 pound asparagus trimmed, washed, and cut into 2-3-inch pieces
- 4 ounces sugar snap peas
- 4 radishes thinly sliced
- 6 ounces baby greens
- ¼ cup dill chopped
for the dressing
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon whole grain Dijon mustard
- salt and pepper pinch
Instructions
- Preheat the oven to 400°F (200°C). Toss the sliced baby potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender, then let them cool slightly.
- Blanch the asparagus and sugar snap peas in a pot of boiling salted water for 2–3 minutes. Transfer them to a bowl of ice water, then drain.
- Combine the roasted potatoes, asparagus, peas, sliced radishes, and baby greens in a large bowl.
- Whisk together the sour cream, buttermilk, lemon juice, and Dijon mustard, seasoning with salt and pepper. Pour the dressing over the salad and toss gently.
- Sprinkle with the chopped dill and serve immediately.
Notes
Chef Jenn’s Tips:
- Use a mix of baby greens like arugula, spinach, and baby kale for added flavor and texture
- If you’re pressed for time, cook the potatoes in your air fryer at 400F for 2-3 minutes and then flip and cook an additional 2-3 minutes or until they’re tender and golden brown.
- For extra crunch, add a handful of toasted almonds or sunflower seeds.
- Make sure to dry the blanched vegetables thoroughly to avoid watering down the salad.
- If you prefer a lighter dressing, use Greek yogurt instead of sour cream.
- Add some crumbled feta or goat cheese for a tangy twist.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
