Spring Potato Salad
Spring Potato Salad - A dressed-up alternative to the classic potato salad! Hosting bright, fresh veggies topped with a tangy homemade dressing.
Servings: 4 people
- 2 pounds potatoes
- 5 large eggs hard boiled
- 4 ounce black olives
- 4 radishes sliced
- 6 green onions chopped
- 2 tablespoon fresh parsley chopped
- 3 tablespoon apple cider vinegar or white wine vinegar, or to taste
- 1/4 cup olive oil
- 1 tablespoon mustard
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Cook the potatoes: Wash the potatoes. Cover the potatoes with cold water, salt the water, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 15-20 minutes. Drain well and let cool slightly. Once cooled enough to handle, peel the potatoes and chop into bite size chunks. Give them to a bowl.
Chop the green onions and add to the bowl. Slice the hard boiled eggs and the radishes and add them to the salad as well. Give the olives to the salad. Combine everything.
Make the dressing: Whisk together the vinegar and mustard. Slowly add the olive oil while whisking all the time until the dressing emulsifies slightly. Add salt and pepper.
Finish & Serve: Gently mix in the dressing with the salad and garnish with fresh parsley. Serve.
- Refrigerate your leftover spring potato salad in an airtight container. Properly stored, your leftovers will last for 3 to 5 days!
Calories: 438kcal | Carbohydrates: 43g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 233mg | Sodium: 1174mg | Potassium: 1122mg | Fiber: 7g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 51mg | Calcium: 93mg | Iron: 4mg