Fresh & Tangy Spring Potato Salad Recipe for Picnics & Parties
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This Spring Potato Salad Recipe is a must-make for warm-weather gatherings!
It’s bursting with fresh herbs, crunchy vegetables, and a zesty vinaigrette dressing that perfectly complements the buttery baby potatoes.
Whether hosting a sunny luncheon or prepping for a picnic, this colorful side dish will impress!
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Spring Potato Salad Recipe:
Number of Servings: 4
Prep Time: 10 minutes | Cook Time: 20 minutes
Total Time: 30 minutes
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Why You’ll Love This Spring Potato Salad Recipe
- Quick & Easy: This salad is ready in no time with just 10 minutes of prep and a simple vinaigrette.
- Great Flavor: Fresh lemon juice, Dijon mustard, and apple cider vinegar bring a tangy kick, while chives and capers add savory depth.
- Perfect for Spring Gatherings: This potato salad is ideal for brunches, picnics, barbecues, and even meal prep—it can be made ahead and chilled in the refrigerator.
Potato Salad Recipes
Potato salad is a beloved side dish with roots in many cuisines, from creamy mayo-based versions like our Red Potato Salad with Fresh Herbs to vibrant vinaigrette-dressed styles like this one.
This spring potato salad skips the mayonnaise for a lighter, fresher take inspired by seasonal produce and garden-fresh herbs. Perfect for spring and early summer, it showcases the best of the season.
Try our Apple-Potato Salad or Cypriot Potato Salad for spring/summer meals.
Ingredients for Spring Potato Salad
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Fresh Produce: Baby Potatoes (New Potatoes), Scallions (Green/Spring Onions), Arugula (Rocket), Chives, Radishes, Lemon
- Pantry: Sea Salt, Black Pepper, Extra Virgin Olive Oil
- Dijon Mustard
- Apple Cider Vinegar
- Capers
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Substitutions and Variations
- No Arugula? Swap with baby spinach or mixed greens.
- Add Protein: Toss in chopped hard-boiled eggs, chickpeas, or grilled chicken for added texture and nutrition.
- Herb Swap: Use fresh dill or parsley instead of chives for a different herbaceous note.
- Mayo Lover? Stir in 1-2 tablespoons of mayonnaise for a creamier dressing while keeping the vinaigrette base.
Recipe Tips
- Skin On/Skin Off: You can leave the skin on the potatoes after they have cooked and cooled.
- Flavor Boost: Toss the potatoes while still warm to maximize absorption of the vinaigrette.
- Presentation: Serve on a platter lined with greens and garnish with additional chopped herbs, green onions, and thinly sliced lemon.
Storing Leftovers & Freezing
With all leftovers, ensure the food looks and smells okay before consuming.
Storing Leftovers:
- Transfer to an airtight container and store in the fridge for 3-4 days.
- Not suitable for freezering.
Food Safety:
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Spring Potato Salad Recipe: Step-by-Step
Here’s our quick visual guide. Continue scrolling for the printable recipe card.
1. Boil the whole baby potatoes with the skin on in a pot of salted water.
2. Whisk the vinaigrette in a small bowl while the potatoes cook.
3. Finely chop the chives and scallions. Chop extra for garnish.
4. Chop the cooked and slightly cooled potatoes in half or quarters, depending on their size.
5. Place the potatoes in a large bowl with capers, herbs, and onions.
6. Toss the potato salad with the prepared vinaigrette while still warm.
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Printable Spring Potato Salad Recipe Card
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Spring Potato Salad
Ingredients
- 2 lbs baby potatoes (new potatoes) scrubbed well
- 2 Tbsp Dijon mustard
- 1 medium lemon juiced
- 2 Tbsp apple cider vinegar
- 5 Tbsp extra-virgin olive oil
- 5 scallions (green/spring onions) thinly sliced
- 1 bunch fresh chives finely chopped
- 3 Tbsp capers
- 2 cups arugula (rocket)
- 6 radishes thinly sliced
- Sea salt and black pepper to taste
Instructions
- Place the potatoes* in a large pot and cover with cold water. Generously season with salt, place over high heat, and bring to a boil. Once the water comes to a boil, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, until fork-tender
- Drain the potatoes and set aside to cool slightly.
- Meanwhile, whisk together the Dijon mustard, lemon juice, apple cider vinegar, and olive oil in a small bowl until smooth and creamy. Season the dressing with salt and pepper to taste.
- Once the potatoes are cool enough to handle, peel them**, and depending on their size, either halve or quarter them.
- Add the potatoes to a large mixing bowl and toss in the scallions, chives, and capers while the potatoes are still hot. Pour in the tangy dressing and toss gently to evenly coat the potatoes.
- Layer the arugula on a serving platter and top with the potato salad. Nestle in the sliced radishes and serve immediately. Garnish with very thinly sliced lemon slices and additional chives if desired.
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the salad, but what about other courses? Here are additional recipes to create a menu for a dinner party or a special meal:
- Appetizer: White Cannellini Bean Dip
- Soup: Mint and Cucumber Gazpacho
- Main Dish: One-Pan Lemon Chicken
- Side Dish: Oven Roasted Asparagus
- Beverage: Blackberry Iced Tea
- Dessert: Lemon Blueberry Bundt Cake