This versatile and delicious Asparagus Potato Salad with Peas and Fresh Herbs recipe is a springtime stunner! Serve it as a light lunch, a side, as a salad or as an appetizer. And it comes together in under 30 minutes.
I personally love serving it with grilled proteins like my Greek Chicken Souvlaki Skewers or Chicken Shish Tawook. Scroll down for more menu and pairing ideas!
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Why This Recipe Works
- Light and bright. Most potato salad recipes out there are heavy and too creamy, in my opinion. This recipe is light, bright, lemony and perfect for spring.
- Inherently vegan! So many other potato salad recipes out there have dairy or eggs. This one is vegan!
- Can be made ahead. I come back to this recipe time and time again because it’s hard to mess up. If I am having people over for dinner, I can make this salad ahead of time and keep it in the fridge.
Ingredients
Though this is a great Spring Recipe, the ingredients are available year-round. But I encourage you to try it when peas and asparagus are in season in early spring. Here is what you will need:
- Potatoes: I like using small new potatoes. Either yellow or red-skinned new potatoes will work here. Just cut them in half and you’re all set. If you use larger potatoes, you may end up with pieces that disintegrate when you boil and then toss them. New potatoes will hold their shape.
- Peas: I have to admit, I don’t often use fresh peas. Frozen peas are accessible, affordable, and in my opinion, taste just as good as fresh.
- Fresh herbs: Fresh dill and fresh parsley pair really nicely with the rest of the ingredients. You can also add some chives or cilantro. Chopped green onions could also be interesting. For more herb-forward salads, try my Greek Bean Salad, Jerusalem Salad or Classic Tabbouleh
- Mustard: Grainy Dijon mustard (sometimes called "a l’ancienne") is my go-to in this recipe. The mustard seeds pop in your mouth, which gives the potato salad some texture and interest. But you can use a smooth Dijon mustard if you prefer.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Asparagus Pea Potato Salad Recipe
This is a pretty straightforward recipe with minimal steps. The key here is to avoid over-boiling your veggies.
Step 1. Make dressing. Directly in your serving bowl, stir the extra virgin olive oil, lemon juice, lemon zest, mustard, salt and pepper.
Step 2. Boil the potatoes. Add your sliced new potatoes to a large pot filled with cold water. Season the water heavily with salt. Make sure there is at least 2 inches of water covering the potatoes. Bring the pot to a boil and then cook until the potatoes are just tender, 10-15 minutes. Test the doneness with a fork. You want the potatoes to be cooked, but not mushy.
Step 3. Add the asparagus and peas. When the potatoes are done, add the asparagus and peas. Boil for only 1-2 minutes more. The asparagus and peas don’t need much time.
Step 4. Strain. Strain the potatoes, peas and asparagus in a colander. Set aside to drain.
Step 5. Dress. Transfer the drained vegetables to the serving bowl. Add the chopped herbs. Toss, taste and adjust the seasoning. Serve warm right away or cool in the fridge.
Pairing and Menu Suggestions
I come back to this recipe whenever I am grilling or barbecuing. I don’t know why, I just think it works really well with heavier grilled meats. The acidity just helps cut the fat from grilled protein.
Pair it with my chicken kafta kebabs, beef kofta kebabs, Persian Kebab koobideh, Greek lamb chops or harissa chicken skewers.
If you are looking to add another salad recipe to the table, my Maroulosalata (Greek Lettuce and Feta Salad), Authentic Lebanese Fattoush or Jerusalem Salad will work well.
Leftovers are perfect for lunch the next day.
Expert Tips
- Don’t overcook the potatoes! This is the key to a successful potato salad. Your goal is to have firm, yet cooked potato pieces. If you overcook the potatoes, you could end up with a mushy salad, and no one wants that!
- Consider an ice bath. This isn’t totally necessary, but you could boil the peas and asparagus in a separate pot and then shock them in a bowl with ice water to set the color. I would only do this if I were planning to make this recipe a day in advance. But if you are making it the same day, the green veggies should still retain their color.
- Beef it up! You can add some cooked grains, cooked protein or even beans if you want to bulk it up. Try some of my other hearty salads: Greek Chicken Salad or Greek Butter Bean Salad.
- Serve warm or cold. You can serve this salad warm as a side. Or cool it completely and serve it cold out of the fridge.
- Fun additions: Crumpled feta cheese or goat cheese, sliced spring radishes or sundried tomatoes. If you wanted to make it creamy, you could add some Greek yogurt.
Recipe FAQs
Yes, you can certainly make this recipe a few hours before you intend to serve it, or even the day before. I would still suggest you toss the dressing with the rest of the ingredients, even if you make it in advance. The flavor will improve and the potatoes will absorb more of the dressing.
In an airtight container in the fridge for up to 3 days. The color may deteriorate but it should still be very tasty.
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Recipe Card
Asparagus Potato Salad with Peas and Fresh Herbs
Ingredients
Dressing Ingredients
- 4 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Grainy mustard
- ½ teaspoon Kosher salt - Plus more for the pot
- ¼ teaspoon Black pepper
Salad Ingredients
- 2 lbs New potatoes (cut in half)
- 1 lb Asparagus (trimmed and cut into bite-sized pieces)
- 1 cup Frozen peas
- 2 tablespoon Fresh dill (finely chopped)
- 2 tablespoon Fresh parsley (finely chopped)
Garnish
- Parsley leaves and dill fronds
Instructions
- Make dressing. Directly in your serving bowl, stir 4 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 1 tablespoon Lemon zest, 1 tablespoon Grainy mustard, ½ teaspoon Kosher salt and ¼ teaspoon Black pepper.
- Boil the potatoes. Add 2 lbs New potatoes (cut in half) to a large pot filled with cold water. Season the water heavily with salt. Make sure there is at least 2 inches of water covering the potatoes. Bring the pot to a boil on high heat and then cook until the potatoes are just tender, 10-15 minutes. Test the doneness with a fork. You want the potatoes to be cooked, but not mushy.
- Add the asparagus and peas. When the potatoes are done, add 1 lb Asparagus (trimmed and cut into bite-sized pieces) and 1 cup Frozen peas. Boil for only 1-2 minutes more. The asparagus and peas don’t need much time.
- Strain. Strain the potatoes, peas and asparagus in a colander. Set aside to drain and cool slightly.
- Dress. Transfer the drained vegetables to the serving bowl. Add 2 tablespoon Fresh dill (finely chopped) and 2 tablespoon Fresh parsley (finely chopped). Toss, taste and adjust the seasoning. Serve warm right away or cool in the fridge. Garnish with Parsley leaves and dill fronds.
Notes
- Potatoes: I like using new potatoes. Either yellow or red-skinned new potatoes will work here. Just cut them in half and you’re all set.
- Peas: I have to admit, I don’t often use fresh peas. Frozen peas are accessible, affordable, and in my opinion, taste just as good as fresh.
- Fresh herbs: Fresh dill and fresh parsley pair really nicely with the rest of the ingredients.
- Mustard: Grainy Dijon mustard (sometimes called ‘a l’ancienne’) is my go-to in this recipe. The mustard seeds pop in your mouth, which gives the potato salad some texture and interest. But you can use a smooth Dijon mustard if you prefer.
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