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Spring Baby Potato Salad {mayonnaise-free}

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spring baby potato salad pin

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.

baby potato salad on dark plate with white wine in background

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.

try a forkful of this mayo free potato salad with fresh spring produce

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.

overhead shot of matte black plate full of baby potatoes, peas, asparagus and mint

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

  1. 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.
  2. Pop potatoes in some boiling water for 15 minutes.
  3. While the potatoes boil, broil the asparagus. Also whisk together the dressing.
  4. When the potatoes have 3 minutes left to cook, add peas (fresh or frozen.)
  5. Drain potatoes and peas.
  6. Let potatoes cool, then split ’em in half and combine with the asparagus and mint.
  7. 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!

5 from 3 votes
potato salad with bright green asparagus and peas on a matte black ceramic plate
Print
Spring Baby Potato Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Salad
Cuisine: American
Keyword: baby potato salad
Servings: 10
Author: Christine | Mid-Life Croissant
Ingredients
For the Salad:
  • 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
For the Salad Dressing:
  • 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
Instructions
For the Salad:
  1. 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. 

  2. 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.

  3. When the potatoes have about 3 more minutes to cook, add peas.

  4. When potatoes are fork tender, strain potatoes and peas together.

  5. When potatoes are cool enough to handle, slice them in half. Then combine potatoes, peas, asparagus and mint in a large serving bowl. 

For the Dressing:
  1. Combine all ingredients for the dressing EXCEPT the oil and whisk well. 

  2. Slowly add the oil while whisking continuously until dressing emulsifies.

  3. Adjust salt and pepper to suit your taste.

  4. Pour over prepared salad and serve.

Now before you do something crazy like…go back to work!!…be sure to visit our guest of honor

and the rest of the virtual baby shower hosts!
Giraffes Can Bake

Beyond Mere Sustenance

Little SugarSnaps
Take Two Tapas

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Filed Under: Healthy, lunch, Recipes, salad, Side Dishes, Simple Salads, vegetarian

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Comments

  1. Michelle says

    May 18, 2018 at 10:21 am

    5 stars
    I’m a big lover of mayonnaise (no shame), but I have to admit this mayo-less potato salad looks wayyyyy better! Love the fresh, spring flavours!

    And yay for Meghan!!

    Reply
    • Christine says

      May 23, 2018 at 8:20 am

      Yay for Meghan indeed. Love dem babies.

      Reply
  2. Jane Saunders says

    May 15, 2018 at 4:02 pm

    5 stars
    I’ll be making this potato salad as often as I possibly can. I have a real thing about peas – they feature as often as possible at meal times (average of 3 times a week minimum). I love everything about this salad – especially the vinaigrette (and the peas – obv).

    Reply
  3. Tamara Andersen says

    May 15, 2018 at 9:43 am

    5 stars
    I want this in my life! For breakfast 🙂 I’m something of a pea fanatic, so I love the combo of peas, potatoes, and asparagus. And honestly, I don’t love mayo, so perfection!

    Cheers to our friend Meghan, Mr. Fox, and baby Fox!

    Reply
    • Christine says

      May 15, 2018 at 1:41 pm

      Cheers, love. And this would be awesome for breakfast.

      Reply

Trackbacks

  1. Sparkling Pomegranate Lemon Cooler with Homemade Grenadine - Littlesugarsnaps says:
    February 10, 2019 at 3:18 pm

    […] from MidlifeCroissant comes laden with a stunning Spring Potato Salad. I’m very much in love with the look of this […]

    Reply

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About Christine

Hey there! If you've been looking for a healthy(ish) food blog that doesnt' take itself too seriously you're in the right place. I focus on low carb, low sugar and dogma FREE recipes that taste great. Read more here -->

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