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This Spring Roasted Potato Salad is a vibrant, mayo-free twist on the traditional dish, bursting with seasonal freshness. It features crispy roasted baby potatoes, tender asparagus, crunchy radishes, and thinly sliced red onion tossed in a zesty lemon vinaigrette. Finished with fresh herbs like dill, chives, and parsley, this light and flavorful salad is ideal for spring gatherings, Easter brunch, or a fresh lunch option.

Full Recipe:

Ingredients

For the Salad

1.5 lbs baby potatoes, halved or quartered
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 bunch asparagus, cut into 1″ pieces
¼ medium red onion, very thinly sliced
5 radishes, thinly sliced
3 tbsp chopped chives
2 tbsp chopped dill
1 tbsp chopped flat-leaf parsley

For the Lemon Vinaigrette

Juice of 2 lemons
1 clove garlic, minced
1 tbsp finely chopped shallot
1 tbsp Dijon mustard
¼ cup extra virgin olive oil
½ tsp salt
¼ tsp black pepper

Directions

Roast the Potatoes:
Preheat oven to 425°F. Line a baking sheet with parchment. Toss potatoes with olive oil, salt, and pepper. Roast for 30 minutes, flipping once, until golden and crispy.
Blanch the Asparagus:
Bring a pot of water to a boil. Prepare an ice bath. Blanch asparagus for 1 minute until bright green. Transfer to the ice bath to stop cooking. Drain after a few minutes.
Make the Vinaigrette:
In a medium bowl, whisk together lemon juice, garlic, shallot, Dijon, olive oil, salt, and pepper. Set aside.
Assemble the Salad:
Let roasted potatoes cool slightly. In a large bowl, combine potatoes, asparagus, red onion, radishes, two-thirds of the vinaigrette, salt, and pepper. Toss well.
Add herbs and toss again. Taste and adjust seasoning. Serve immediately with the remaining vinaigrette on the side.

Nutrients (estimated per serving, based on 6 servings)

Calories: ~180–220
Fat: ~12g
Carbohydrates: ~18g
Fiber: ~3g
Protein: ~2g
Sodium: ~220mg

Why This Potato Salad is Perfect for Spring

There’s something special about springtime produce, and this salad embraces it fully. Asparagus is one of the season’s earliest vegetables, and it brings a tender yet crisp bite that pairs beautifully with roasted potatoes. Radishes, with their peppery crunch, provide contrast and color, while red onion adds sharpness and depth.

This salad is meant to be served slightly warm or at room temperature, which is where roasted potatoes really shine. Their crisp edges and fluffy interior absorb the vinaigrette beautifully without becoming soggy, creating a salad that evolves in flavor as it sits. The warmth of the potatoes also helps release the aromatic oils in the fresh herbs, infusing every bite with bright, green flavor.

It’s an ideal choice for Easter brunches, garden parties, or spring potlucks, especially when you want something hearty yet refreshing. And because it’s mayo-free, it holds up better in outdoor settings or buffets—making it as practical as it is flavorful.

Flavor and Texture Breakdown

What makes this salad truly sing is the balance of textures and flavors. The roasted potatoes bring a satisfying crispiness on the outside and a tender interior. Asparagus adds a snappy, vegetal note that contrasts beautifully with the dense potatoes. Radishes lend a fresh crunch and mild heat, while thinly sliced red onions offer just the right bite to tie everything together.

Then there’s the lemon vinaigrette. Bright and tangy with a touch of sharpness from Dijon mustard and garlic, it cuts through the richness of the potatoes and ties the salad together with a refreshing zing. It’s the kind of dressing you’ll want to use on everything—from roasted vegetables to green salads to grilled fish.

The finishing herbs—chives, dill, and parsley—aren’t just garnish. They add brightness, complexity, and a garden-fresh aroma that makes this dish stand out. The result is a potato salad that feels fresh, clean, and deeply satisfying with every bite.

Why You’ll Love This Version

If you’re looking for a potato salad that’s different from the heavy deli-style versions, this one is a game-changer. First, it’s dairy-free and egg-free, making it suitable for more dietary preferences, including vegan guests if you ensure your Dijon mustard is vegan-friendly. It’s also packed with fiber and nutrients from all the fresh vegetables, while still providing the comfort-food appeal of roasted potatoes.

Because it’s made without mayo, it’s lighter and more refreshing, yet the bold flavors of garlic, shallots, mustard, and lemon give it plenty of depth. This makes it more than just a side—it’s a salad that can hold its own as a main dish for a light lunch or be served alongside grilled meats, quiches, or even cold seafood platters.

Plus, it’s easy to make ahead. You can roast the potatoes, blanch the asparagus, and prepare the vinaigrette in advance, then assemble everything just before serving.

Tips for Success

To get the best results with this salad, a few tips go a long way:

Roast the potatoes until golden and crispy. Don’t overcrowd the pan, or they’ll steam instead of crisping. Flipping them once during roasting ensures even browning.
When slicing the red onion, go as thin as possible. A mandoline or very sharp knife will help achieve that paper-thin texture that blends well without overpowering.
For asparagus, blanching is key. It keeps it tender-crisp and bright green. Make sure to use an ice bath immediately after boiling to stop the cooking and lock in color and texture.
Let the potatoes cool slightly before tossing with the vinaigrette. If they’re too hot, they may soak up too much and lose their structure. Slightly warm potatoes absorb flavor without falling apart.
Add the herbs last to keep them fresh and vibrant. A light toss just before serving ensures they don’t wilt.

Serving Suggestions

This salad pairs beautifully with a range of spring and summer dishes. It’s perfect next to:

Grilled or roasted lamb, chicken, or fish
Quiches, tarts, or frittatas at brunch
A platter of smoked salmon and capers
Lentil or grain-based salads for a vegetarian meal

It also makes a stunning addition to a Mother’s Day brunch, Easter spread, or springtime garden party. You can serve it family-style in a large bowl or divide it into individual cups or jars for a more elegant presentation.

And because it’s so colorful and inviting, it’s also a fantastic choice for picnics, potlucks, or BBQs, where it can sit out without wilting or separating like creamier salads might.

Make-Ahead and Storage Tips

This salad holds up well for a few hours at room temperature, making it great for entertaining or outdoor events. If preparing ahead, roast the potatoes, blanch the asparagus, slice the vegetables, and mix the vinaigrette up to a day in advance. Store each component separately and toss them together with the herbs just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture may soften slightly, but the flavor will continue to develop. If it needs a refresh, toss with an extra splash of lemon juice or a drizzle of olive oil before serving.

Creative Variations

This salad is endlessly adaptable depending on what’s in season or your personal taste. Some fun ideas include:

Adding crumbled feta or goat cheese for creaminess
Tossing in sliced cherry tomatoes for color and sweetness
Substituting snap peas or green beans for asparagus
Using fingerling potatoes or tri-colored baby potatoes for visual interest
Adding toasted pine nuts or almonds for extra crunch
Drizzling with balsamic glaze or topping with pickled red onions for a tangy twist

You can also swap the lemon vinaigrette for a honey-mustard dressing or a herb yogurt sauce if you’re looking for a change in flavor profile.

Conclusion

This Spring Roasted Potato Salad is more than just a side—it’s a celebration of seasonal ingredients, simple preparation, and bright, bold flavor. With its crispy potatoes, crisp-tender asparagus, and vibrant herbs all brought together by a lively lemon vinaigrette, it’s the kind of salad that feels both nourishing and indulgent.

Perfect for spring gatherings, healthy lunches, or colorful dinner sides, this dish proves that potato salad doesn’t need to be creamy or heavy to be incredibly satisfying. It’s a modern classic, loaded with texture and freshness, and one you’ll want to return to all season long.

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