Our friend Meghan from Fox and Briar had a Spring Baby a few weeks ago (IT’S A BOY!) so I’m bringing this lip-smacking, mayo-free Spring Baby Potato Salad to her virtual baby shower. Best of all, you’re alllllll invited! And we don’t even have to put on pants.
I’m big on mayo-free potato salads for two reasons. One, I’m not a huge fan of mayonnaise. If the ratio isn’t exactly perfect, I’m out. Two, they travel and hold up on a hot day so much better than their mayo-laden cousins. In other words, it’s the perfect bring along to any potluck, BBQ, picnic or #virtualbabyshower. If you haven’t been to our guest of honor Meghan’s blog yet take a spin over there now. You’ll be glad you did. Her Best Ever Grilled Onions recipe is insane and this is the perfect time to try them out.
When I was growing up we had lots of casual neighborhood get togethers in the summer. And my favorite thing of all at these cookouts was “Ellen’s Salad” which was pasta salad loaded with olives and bell pepper and carrots and cucumbers and dressed in store-bought Italian dressing. No mayo. This Spring Baby Potato Salad is my adult, gluten-free nod to this salad from my childhood. And it’s even better. Sorry, Ellen.
The texture of these buttery creamer potatoes is so perfect against the fresh spring produce. I also love how the bright mint flavor is highlighted by the tang of apple cider vinegar in the homemade lemon thyme and mustard vinaigrette.
Don’t let “homemade” make you think it’s complicated!! This salad comes together fast. Here’s how.
How to make Spring Baby Potato Salad
- I used a 1.5 pound bag of The Little Potato Company’s creamer potatoes in this baby potato salad. This is not a sponsored post, I just really like this brand. There’s no peeling or even washing necessary and the size makes a nice big salad. Perfect for sharing. You can also use the small new potatoes they sell loose in the markets.
- Pop potatoes in some boiling water for 15 minutes.
- While the potatoes boil, broil the asparagus. Also whisk together the dressing.
- When the potatoes have 3 minutes left to cook, add peas (fresh or frozen.)
- Drain potatoes and peas.
- Let potatoes cool, then split ’em in half and combine with the asparagus and mint.
- Dress and serve.
This baby potato salad is excellent alongside anything light and not too fatty, which is how I like to eat in Spring. So it’s a natural fit for fish, grilled chicken and pork tenderloin. I hope you make it OFTEN this grilling season. And if you do, be sure to tag it using #midlifecroissant so I can see!
- 1 1.5 bag baby creamer potatoes (or loose new potatoes)
- 1 bunch fresh asparagus ,woody ends trimmed
- 1 bag frozen peas (or equivalent amount of fresh peas)
- 1/3 cup fresh mint leaves
- 2 Tablespoons apple cider vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons fresh lemon thyme leaves chopped
- 5-6 Tablespoons grapeseed oil
- salt and pepper to taste
Place the potatoes in a large pot and cover with cold water by one inch. Add a pinch of salt. Bring to a boil then reduce heat and cook about 15 minutes.
While potatoes boil, place asparagus in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Broil until slightly charred. Let cool and cut on the bias into about one inch pieces.
When the potatoes have about 3 more minutes to cook, add peas.
When potatoes are fork tender, strain potatoes and peas together.
When potatoes are cool enough to handle, slice them in half. Then combine potatoes, peas, asparagus and mint in a large serving bowl.
Combine all ingredients for the dressing EXCEPT the oil and whisk well.
Slowly add the oil while whisking continuously until dressing emulsifies.
Adjust salt and pepper to suit your taste.
Pour over prepared salad and serve.