Potato salad has always been a staple at summer gatherings, but this version feels a little more modern, a little fresher, and a lot lighter than the classic mayonnaise-heavy recipes many of us grew up with.
Instead of boiling the potatoes, I roast them until they’re golden and caramelized around the edges. Roasting brings out their natural sweetness and creates a deeper flavor that simply can’t be achieved by boiling. The potatoes stay fluffy on the inside while developing crispy edges that soak up the vinaigrette beautifully.
To complement the roasted potatoes, I add some of my favorite spring vegetables: tender asparagus, sweet peas, peppery radishes, and fresh scallions. Everything gets tossed with a bright dill vinaigrette resulting in a potato salad that feels vibrant and refreshing instead of heavy.
What I love most about this salad is that it celebrates the season. Asparagus and peas are at their peak in the spring and early summer, bringing color, sweetness, and freshness to every bite. The dill adds an herbaceous note that ties everything together, while soft-boiled eggs make it substantial enough to serve as a light lunch or brunch dish.
Whether you’re serving it for a Shabbos lunch, a backyard barbecue, or alongside grilled fish or chicken, this roasted potato salad is proof that sometimes the best updates to a classic recipe come from letting seasonal ingredients shine.
Spring Potato Salad
For the Salad
1 (1½-pound) bag baby red potatoes, quartered
2 tablespoons olive oil
kosher salt and black pepper, to taste
16 asparagus spears, trimmed, cut into thirds, and blanched
1 cup peas, blanched
3 scallions, thinly sliced
3 tablespoons fresh dill, chopped
3 large radishes, halved, thinly sliced
3 soft-boiled eggs, halved or quartered
For the Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons honey
Zest of 1/2 lemon
1 garlic clove, grated
¾ teaspoon kosher salt
¼ teaspoon black pepper
Preheat the oven to 425°F.
Toss the quartered potatoes with ¼ cup olive oil and 1 teaspoon salt. Spread on a baking sheet and roast for 25-35 minutes, stirring once or twice, until golden and tender. Let cool.
Bring a pot of salted water to a boil. Blanch the asparagus for 2 minutes until crisp-tender. Transfer to an ice bath to stop the cooking. Blanch the peas for 1 minute and transfer to the ice bath as well. Drain well.
Add the eggs to the water and simmer for 7 minutes, transfer to an ice bath.
In a large bowl, combine the roasted potatoes, asparagus, peas, scallions, radishes, and fresh dill.
Whisk together the olive oil, red wine vinegar, whole-grain mustard, Dijon mustard, honey, lemon zest, garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to combine. Add soft boiled eggs.
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