Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette

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

1. Place potatoes in a saucepan or pot, and cover with water.

2. 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.

3. Fill a large skillet with 1-inch water.

4. Salt the water and bring to a boil.

5. Add asparagus and cook for 5 to 7 minutes, or until fork tender.

6. Remove from heat; drain and run under cold water. Set aside.

7. TO BOIL THE EGGS: Place eggs in a saucepan and cover with cold water. Bring water to a rolling boil.

8. Turn off the heat; cover the pan and let stand for 10 to 12 minutes.

9. Drain eggs and rinse under cold water until cooled.

10. Peel the eggs and cut them in half.

11. Place torn romaine lettuce on a long platter. Set aside.

MAKE LEMON DIJON VINAIGRETTE

1. 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

1. Sprinkle a little of the vinaigrette over the romaine lettuce.

2. Arrange prepared potatoes, asparagus, eggs, kidney beans, and corn over lettuce.

3. Garnish with sliced onions.

4. Spoon vinaigrette over the vegetables.

5. 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.