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5 from 3 votes
potato salad with bright green asparagus and peas on a matte black ceramic plate
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
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
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.