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Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
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Healthy, fresh, and delicious Spring Vegetable Potato Salad prepared with asparagus, potatoes, hard boiled eggs, and beans. A tangy and sweet homemade Lemon Dijon Vinaigrette brings everything together.
Fabulous and bright Vegetable Potato Salad that’s perfect as a main dish, or serve it as a side with your favorite chicken recipe. I also like to pack it up in a tortilla wrap for a quick lunch on the go.
How many of you make too many Easter eggs and then don’t know what more to do with them? RAISING BOTH HANDS! That’s me, all the way! I make way too many because in our culture we exchange Easter eggs with family, neighbors, friends, etc… So I make a lot of eggs, JUST IN CASE!
Sidenote: “Just in case” is my life motto. Every.thing. I do too-much-of is justified by “just in case”. Anyone else?! Lemme see those hands!
Thus, this Potato Salad came to existence due to too many hard boiled eggs. But, I’m not complaining. The salad is awe.some!
SPRING VEGETABLE POTATO SALAD
With the amazing produce spring brings, one of the best ways to enjoy it is in this fresh salad. It is a beautiful salad to serve to company, or bring to a Bridal Shower or a potluck.
Small potatoes, bright green asparagus, kidney beans, corn, and perfectly boiled eggs, all arranged over a bed of crunchy salad. The Lemon Dijon Vinaigrette delivers BIG on the flavors with a nice tang that’s perfectly balanced by a hint of sweetness.
The salad is a bit time consuming because you have to boil everything separately. The potatoes will need around 20 minutes to boil, asparagus is done in about 5 to 7 minutes, and if you don’t have hard boiled eggs, you will obviously have to make those, as well.
However, you definitely don’t have to wait for one thing to get done cooking before you jump on the other; use three stove-top burners to make things go quicker.
LEMON DIJON VINAIGRETTE
Fresh lemon juice and olive oil pair perfectly with garlic and dijon mustard to make this simple salad dressing. Just combine oil, lemon juice, dijon mustard, garlic, and seasonings in a bowl, whisk, and pour over the salad.
HOW TO STORE LEFTOVERS
- A dressed green salad can be kept in the fridge, covered, for 1 to 2 days. Undressed salad can be kept in the fridge for 3 to 4 days.
NOTE: Because of the potatoes, if this salad is left out at room temperature for longer than a few hours, please discard leftovers.
MORE FRESH VEGETABLE SALAD RECIPES
ENJOY!
TOOLS USED IN THIS RECIPE
Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
Healthy, fresh, and delicious Spring Salad prepared with asparagus, potatoes, hard boiled eggs, and beans.
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, French
Keyword: asparagus recipe, egg salad recipe, potato salad, salad dressing recipe, salad recipes, vegetable salad
Servings: 8 servings
Calories: 206 kcal
Ingredients
FOR THE SPRING VEGETABLE SALAD
- 1 pound small potatoes, scrubbed
- 1 pound asparagus, ends trimmed
- 6 hard boiled eggs, halved
- 1 can (14 ounces) red kidney beans, rinsed and drained
- 1 cup canned corn, rinsed and drained
- 2 green onions, sliced
- 12 cups torn romaine lettuce leaves
FOR THE LEMON DIJON VINAIGRETTE
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 garlic cloves, finely minced
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Instructions
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Place potatoes in a saucepan or pot, and cover with water.
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Bring to a boil; cover, the pot, and reduce heat to a simmer. Cook for 12 to 15 minutes, or until tender. Drain under cold water; cut in half and set aside.
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Fill a large skillet with 1-inch water.
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Salt the water and bring to a boil.
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Add asparagus and cook for 5 to 7 minutes, or until fork tender.
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Remove from heat; drain and run under cold water. Set aside.
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TO BOIL THE EGGS: Place eggs in a saucepan and cover with cold water. Bring water to a rolling boil.
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Turn off the heat; cover the pan and let stand for 10 to 12 minutes.
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Drain eggs and rinse under cold water until cooled.
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Peel the eggs and cut them in half.
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Place torn romaine lettuce on a long platter. Set aside.
MAKE LEMON DIJON VINAIGRETTE
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Combine olive oil, lemon juice, dijon mustard, garlic, Italian seasoning, salt and fresh ground pepper in a bowl or a jar; mix until thoroughly combined. Taste for seasonings and adjust accordingly.
ARRANGE SALAD
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Sprinkle a little of the vinaigrette over the romaine lettuce.
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Arrange prepared potatoes, asparagus, eggs, kidney beans, and corn over lettuce.
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Garnish with sliced onions.
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Spoon vinaigrette over the vegetables.
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Serve.
You can also make this salad ahead of time and keep it in the fridge, covered, for up to 2 days. DO NOT add the salad dressing if you plan to make it ahead of time.
Recipe Notes
WW FREESTYLE POINTS: 3
NET CARBS: 15 grams
HOW TO STORE LEFTOVERS
- A dressed green salad can be kept in the fridge, covered, for 1 to 2 days. Undressed salad can be kept in the fridge for 3 to 4 days.
- Because of the potatoes, if this salad is left out at room temperature for longer than a few hours, please discard leftovers.
Nutrition Facts
Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
Amount Per Serving
Calories 206 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 139mg 46%
Sodium 291mg 12%
Potassium 554mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 2g
Protein 10g 20%
Vitamin A 13.5%
Vitamin C 15.1%
Calcium 7%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
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Source: https://diethood.com/spring-vegetable-potato-salad-recipe/
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