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A bowl filled with potato salad made with capers, sliced radish, and lemon-oil dressing, garnished with chopped chives.
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Spring Potato Salad

A fresh and tangy spring potato salad with herbs, radish, and zesty vinaigrette.
Course Salads
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 353kcal
Author Michelle Ordever

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
US Customary - Metric

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.
    A bowl filled with potato salad made with capers, sliced radish, and lemon-oil dressing, garnished with chopped chives.

Notes

*Cook the baby potatoes whole, with the skin.
**You can leave the skin on the cooked potatoes when chopping for the salad. 

Nutrition

Calories: 353kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 271mg | Potassium: 1107mg | Fiber: 7g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 65mg | Calcium: 71mg | Iron: 3mg