Given it’s Spring, it’s salad and grilling time. I’ve been wanting to make this salad for a while and it finally came time to make it. You have the cool, soft, yet firm, small potatoes coupled with the crisp freshness of the spring vegetables, the sweet tanginess of the pickled onions and the creamy sharpness of the mustard dressing. This potato salad really does have it all. So, next time you’re in the mood for potato salad, take a break from your old favorite standby and give this a try. We think you will be pleased that you did.
When you think of summer, you think of beautiful weather, barbecue, grilling, picnics and potato salad. Have you ever noticed that regardless of whether you’re a great cook, good cook or not so good cook, everyone has a potato salad they make. Now, what’s so special about potato salad that everybody has a recipe? Everybody likes potato salad of one kind or another. Some people, like me, love all sorts of different kinds of potato salads. I don’t think I have ever met someone who didn’t like some form of potato salad. Potato salad simply takes on flavors from across the world’s culinary cuisines. There is warm German Potato salad that is vinaigrette based with onions and bacon. You have Spanish potato salads (where it originated) that are cooked and dressed with wine or vinegar. The French started concocting mayonnaise based potato salads well before they were ever introduced into the US. Then, there is your trusty standard US cold potato salad. Of course, none of these potato salads are standard. Some people bake their potatoes; whereas, others boil them. Some people like their potatoes soft and use russets, others like them firmer and use yukon gold, still others mash their potatoes. Then, you have a myriad of different ingredients and dressings which become too voluminous to discuss.
This is a wonderful mustard based potato salad that would be a wonderful addition to any outdoor cookout, barbecue, picnic or family gathering. We love it and hope you give it a try.
For the Salad
- 1.5 lb small new potatoes
- 1 lb asparagus, cut on an angle
- 2 cups sugar snap peas, sliced on an angle
- 4 large radishes, sliced
- 1 bunch red spring onions, bulbs sliced into 1/8 – 1/4 inch rounds and greens sliced on an angle (You can substitute white if you want or it it’s all you can find but I like the color and flavor of the red better)
- 1/3 cup white wine vinegar
- 1/3 cup water
- 2 tsp sea salt
- 2 Tbsp honey
For the Mustard Dressing
- 1/4 cup olive oil
- 2 Tbsp coarse, stone ground mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp white Balsamic vinegar
- Salt and freshly ground black pepper to taste
For the Mustard Dressing
First, make the mustard dressing. Add olive oil to a small bowl.
Add the stone ground mustard
then the dijon mustard
Whisk together to incorporate to a creamy mixture, cover and set aside until ready to dress the salad.
For the Salad
First, cook the potatoes in highly salted water. You know they are done when a toothpick goes through the potato without resistance.
When done, drain potatoes, rinse with cold water to stop the cooking, place in a bowl, cover and refrigerate.
While the potatoes are cooking, make the pickled onions. First, add honey to a medium size mixing bowl
white wine vinegar
Whisk until salt is dissolved and everything is incorporated. Now, add the onions.
Weight down the onions with a plate to keep them submerged in the pickling solution
Cover and refrigerate for 2 hours until ready to serve. When ready to serve, par blanche the asparagus by pouring the asparagus into salted, boiling water with 1/2 tsp baking soda to preserve the color of the asparagus.
Cook for 1 minute, then remove from the boiling water and shock by placing in ice cold water.
Add the potatoes to a large serving bowl.
Now, drain the pickled onions and add them to the potatoes
Add the sliced sugar snap peas
the sliced green tops from the onions
add the sliced radishes
Now, add the dressing
Gently fold to incorporate all of the ingredients and coat with the dressing.
Finish with boiled eggs
and enjoy! We certainly did. 🙂
12 thoughts on “Potato Salad with Spring Vegetables and Mustard Dressing”
LOVE this! Perfect for summer!!
Hi, Alice. Thanks for the nice compliment. 🙂
Wow, that looks incredible! I may have to “borrow” this recipe when spring decides to return to my neck of the woods.
Hi, Kathryn. Borrow away. 🙂 This really is a nice salad. Hopefully, Spring has returned. It’s just been a weird year this year weatherwise.
Thanks, Mimi. 🙂 It has a lot of flavor, texture and character. We really like it.
Excellent as always Richard. My most recent effort was chopped potatoes, chives and mayo. Beat that for simplicity. That is if I did not have to make the mayo three times.
Thanks, Conor. See what I mean about potato salad and the myriad of ways to make it? Sorry to hear about the mayo misadventure. My own personal nightmare is meringue/whipped egg whites. It almost never turns out right resulting in repeated efforts. It’s why I have yet to post a capeado (batter fried) chile relleno because the batter is whipped egg whites.
Very nice, Richard! I like the dressing and the combination of vegetables. I’ve never seen red spring onions before, but I bet they’re great. I’ll have to try your pickling technique some time.
I love the technique as well! You’re very good with the pickled bits!
Thanks, Mimi. We tend to forget how easy it is to pickle something and how it adds that little touch of sweet zest to a dish with just a touch of crunch. We also make jardiniere and add that to salads periodically. Of course, sometimes we eat the jardiniere as part of a light charcuterie and cheese plate dinner with a nice bottle of wine.
Hi, Stefan. Thanks for the compliment. We’re glad you liked this one. I hardly ever see any red spring onions but when I found these I knew I had to make this salad. I really like the flavor the pickled Spring onions bring to the salad with the mustard dressing and the crunch you get from the fresh veggies. This really is perfect for cookouts, etc.