Spring Salad with New Potatoes and Pickled Onions
Celebrate spring’s freshest produce with a vibrant potato salad featuring asparagus, peas, radishes, and tangy pickled onions.
Spring Salad with New Potatoes and Pickled Spring Onions
Spring ushers in a bounty of bright produce, and this spring salad with new potatoes perfectly spotlights the season’s best: tender potatoes, snappy asparagus, sweet peas, radishes, and the irresistible tang of pickled spring onions. Far from your standard potato salad, this dish emphasizes freshness and flavor, ditching heavy mayonnaise for a bold, sharp mustard vinaigrette and incorporating a medley of vibrant vegetables. Inspired in part by the creative approach seen in Heidi Swanson’s Super Natural Everyday, this salad is all about giving familiar sides a delicious springtime makeover.
Why Make This Salad?
- Celebrates spring produce: Incorporates asparagus, peas, radishes, and spring onions.
- Bright, tangy flavors: Pickled onions and mustard vinaigrette replace traditional creamy dressings.
- Versatile: Ideal for picnics, lunches, or as a dinner side.
- Make ahead friendly: Prep components in advance and assemble when ready to serve.
Ingredient Spotlight
The heart of this salad lies in the carefully selected, seasonal ingredients. Here’s a breakdown of what you’ll need:
| Ingredient | Role | Notes |
|---|---|---|
| New or Fingerling Potatoes | Base | Use a mix of reds and golds for color and flavor |
| Asparagus | Vegetable accent | Tender spears add crunch and sweetness |
| Sugar Snap Peas/Green Beans | Spring vegetable | Choose fresh, crisp pods |
| Radishes | Crunch and color | Slice thinly for best texture |
| Spring Onions | Allium, pickled | Pickled for tang; greens also add flavor |
Each ingredient is chosen for its ability to bring freshness, texture, and a range of flavors to the salad. Choice of potatoes and vegetables can be adjusted according to what’s best at your local market.
Step-by-Step: Making the Perfect Spring Salad
1. Cook the Potatoes
- Place 2 pounds small new or fingerling potatoes in a saucepan; cover with 1 inch water.
- Bring to a boil, then reduce heat; simmer about 15 minutes until tender.
- Drain and cool to near room temperature. Speed up chilling by covering with cold water and changing the water as needed.
2. Pickle the Spring Onions
- Slice the bulbs and pale green parts of 3 spring onions into thin coins.
- In a small lidded container, whisk together 1/4 cup white wine vinegar, 1/4 cup water, 1 tablespoon kosher salt, and 1.5 teaspoons sugar until dissolved.
- Add onion slices; cover and refrigerate. Let sit for at least an hour, preferably longer or overnight. Reserve green tops.
3. Blanch Spring Vegetables
- Trim tough ends off 1 pound asparagus.
- Bring salted water to a boil; prepare an ice bath in a large bowl.
- Add asparagus to boiling water; after 1 minute, add 1/4 pound sugar snap peas or green beans.
- Boil together for 2 minutes, then transfer both to ice bath to halt cooking and retain crispness.
- Drain and spread on a towel to absorb moisture.
- Slice cooked asparagus and peas into 1/2-inch pieces.
4. Prep Remaining Vegetables
- Chop boiled potatoes into thick chunks.
- Slice 4 radishes thinly, using a mandoline for best results. Quarter if large.
- Cut some reserved spring onion greens or slivers; use sparingly to avoid overpowering the dish.
5. Make the Sharp Mustard Vinaigrette
- Whisk together in a small bowl:
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper, to taste
This dressing brings robust flavor and a dose of acidity that brightens the entire salad.
6. Assemble the Salad
- In a large bowl, combine cut potatoes, asparagus, sugar snaps, radishes, and bits of spring onion greens.
- Add the vinaigrette, tossing gently to coat. You may prefer to start with part of the dressing and add more to taste.
- Mix in the desired quantity of pickled onion coins. Reserve extra for serving or other uses.
- Season with additional salt and pepper as needed.
Serving Notes
- This salad is excellent fresh, but holds up well for a couple of hours after assembly.
- Avoid tossing too far in advance, as vinegar can slightly discolor cut asparagus and beans.
- Chill any leftovers and enjoy within a day or two for best texture.
Advance Preparation Tips
- Pickled onions can be prepared days in advance.
- Potatoes and vegetables may be boiled or blanched and stored in the fridge overnight.
- Vinaigrette can be made ahead, but add just before serving.
Recipe Variations and Flavor Twists
Adaptation is part of the pleasure of a good spring salad. Here are some ideas for customizing the dish:
- Swap in green beans for peas for extra crunch.
- Add fresh herbs: dill, chives, or parsley.
- Include extra vegetables: celery, cucumber, or even blanched broccoli florets.
- Toss with crumbled feta or goat cheese for a creamy, tangy kick.
- Use different vinegars: champagne or rice wine vinegars can provide subtle flavor changes.
This salad’s flexible base allows you to adjust according to personal taste and what’s available in the market.
Related Potato Salad Inspirations
If you’re seeking more potato salad creativity, spring and summer invite countless possibilities. Here’s a quick overview of related ideas from Smitten Kitchen:
| Salad | Key Ingredients | Dressings |
|---|---|---|
| Pesto Potato Salad with Green Beans | Basil pesto, pine nuts, potatoes, green beans | Pesto, vinegar, olive oil, scallions |
| Arugula, Potato, and Green Bean Salad | Arugula, potatoes, green beans, walnuts | Yogurt-mustard vinaigrette |
| Horseradish Potato Salad | Potatoes, red onion, horseradish | Horseradish-mayonnaise or vinegar based |
| Tzatziki Potato Salad | Potatoes, cucumber, yogurt, dill | Lemon-garlic-yogurt dressing |
| All-American Potato Salad | Potatoes, celery, onion, pickles, eggs | Mayonnaise, mustard, dill |
Each variety brings its own spin, showcasing the humble potato’s versatility. The spring salad stands out for its lightness, sharp vinaigrette, and abundant green vegetables.
Spring Produce: Best Choices for Salads
- New potatoes: Firm and waxy, hold shape after cooking.
- Asparagus: Choose bright green, slender stalks.
- Sugar snap peas/green beans: Look for plump, unblemished pods.
- Radishes: Crisp and mildly spicy, add color and crunch.
- Spring onions: Provide gentle onion flavor; both bulb and green tops are edible.
Mix and match according to preference and availability. Organic and locally grown produce will always offer the best taste and texture.
Mustard Vinaigrette: Tips for Perfect Emulsion
- Use both whole grain and Dijon mustards for layered flavor.
- Whisk oil in slowly, or shake ingredients in a sealed jar for a stable emulsion.
- Season with salt and black pepper after tasting.
- Make extra: This vinaigrette pairs beautifully with other vegetables or salads.
The acidity and mustard seeds cut through the starch of the potatoes and make this a lively, distinctive salad.
Serving Suggestions
- As a Main: Top with sliced hard-boiled eggs or flaked smoked trout.
- As a Side: Perfect for grilled meats, seafood, or sandwiches.
- In a Picnic: Transport easily in a covered bowl; assemble vinaigrette separately if holding for several hours.
This salad is well-suited for outdoor dining and warm-weather gatherings.
Frequently Asked Questions (FAQs)
Can I substitute other vegetables?
Yes. Blanched green beans or English peas work beautifully. Feel free to experiment with carrots, fennel, or cucumber for added crunch and sweetness.
Is this salad vegan?
As written, the recipe is vegan-friendly, using only olive oil and mustards. You may add cheese or eggs for more protein, but all elements are plant-based.
How far in advance can I prepare this salad?
Vegetables and potatoes can be cooked a day ahead and refrigerated. Pickled onions improve with longer curing. Assemble with dressing within 1–2 hours of serving for best texture and appearance.
Can leftovers be stored?
Leftovers keep well in the fridge for 1–2 days, though the vegetables may soften and some discoloration may occur due to the vinegar. Stir before serving.
What’s the best potato for this salad?
Choose waxy varieties like new potatoes, fingerlings, or Yukon Gold, as they maintain their shape and creamy texture after boiling.
Can this vinaigrette be used on other salads?
Absolutely. The mustard vinaigrette is versatile and complements everything from grain salads to roasted beets or leafy greens.
Seasonal Cooking: Embrace Spring’s Energy
A well-made spring salad reflects both the bounty and the brevity of the season. Crisp asparagus, fresh peas, and vivid radishes shout of renewal, while the comforting potatoes offer enough substance for a meal. The tang of pickled spring onions brings balance and depth, making every bite complex but approachable.
Expert Tips for Success
- Always cool potatoes before cutting to prevent mushiness.
- Pickle onions the night before if possible for fullest flavor.
- Blanch vegetables just until tender-crisp; immediate ice bath ensures vivid color and snap.
- Slice vegetables uniformly for aesthetics and even texture.
- Use a mandoline for radishes and thin cuts where possible.
Conclusion: A Bright, Modern Potato Salad
This spring salad with new potatoes and pickled onions sets itself apart by putting produce first and treating classics with a light-hearted innovation. Whether for a weekend lunch, family gathering, or picnic, it offers dynamic flavors and the genuine taste of springtime. Ditch the heavy dressings and let your market haul shine in every forkful!
