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April 05, 2015

SPRINGTIME POTATO SALAD

27 Comments

Potato salad that is springtime in a bowl with asparagus, peas, eggs, mint, and lemon. It is a versatile side dish that goes well with beef, chicken, pork, fish, or lamb chops.

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I hope your spring is starting out on a good foot. I am looking forward to enjoying more outdoor activities that do not include freezing to death. This potato salad is a perfect side dish for those upcoming picnics, and cookouts. It is springtime in a bowl. The verdant asparagus and peas, the sunny eggs, the fresh mint, and the citrusy lemon all provide a mouthful of seasonal freshness and flavor. The sweet, tender red creamer potatoes provide a perfect backdrop that permits all of the other colors to pop.


Mint? Did I say mint? Yes! You might be thinking that the mint is a tad unconventional, but if you are looking for something other than the same-old-same-old potatoes, this it it. The herb compliments as well as elevates the flavor of this potato salad. And this dish can be enjoyed with essentially anything. Serve it with beef, chicken, pork, fish, or lamb. Or have it on its own for a filling vegetarian meal. 

Until next time, have a wonderful week!

Springtime Potato Salad


 SPRINGTIME POTATO SALAD



INGREDIENTS:

2 lbs. red creamer potatoes or new potatoes
2 tsp. salt for boiling water
4 eggs
1 1/4 tsp. salt
20 asparagus spears (about 10 ounces)
2/3 cup Miracle Whip
2 1/3 tbsp. fresh squeezed lemon juice 
1/4 tsp. black pepper
1/2 cup frozen peas, defrosted 
2 tbsp. chopped mint leaves



INSTRUCTIONS:

Cut largest potatoes in half so that they are similar in size to the smaller ones. Place in a medium saucepan. Fill with enough water to cover potatoes by 1-inch. Add 2 teaspoons of salt. Bring to a boil on high. Reduce heat to medium to medium low and boil, (loosely covered) for 15 minutes or until tender. When potatoes are done, remove with a slotted spoon and place on paper towel-lined baking sheet to cool. Do not drain water in pan.

While potatoes cook, boil eggs. Place in a small saucepan and cover eggs with water. Bring to a boil. Cover and remove from heat. Let sit for 15 minutes. Peel. Quarter and cut into small chunks.

Cut the bottom 1/4 to 1/3 off the asparagus. Bring reserved water used for boiling the potatoes back to a boil. Add the asparagus and cook for 2 or so minutes depending crispiness desired. Place in a bowl of ice cold water. Cut into into 1-inch pieces. 

In a large mixing bowl, add cooled potatoes. Combine Miracle Whip, lemon juice, pepper, and 1 1/4 teaspoon salt. Stir into potatoes. Add asparagus, peas, eggs, and mint. (If using fresh peas, blanch first for about 1 1/2 minutes.) Stir gently to blend. Taste and adjust seasoning as needed. There should be a slight tang from lemon juice, add sparingly if more is needed. Makes 6 servings.




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27 comments:

  1. What a wonderful salad to celebrate the season! I love the bright colors, so pretty.

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  2. This potato salad looks so delicious! I love that you added hard boiled eggs to it. Yum :).

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    1. Thank you Annie! I'm a big fan of eggs in potato salads.

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  3. Love this potato salad! You're coming up with great spring recipes and I LOVE it! We earned this spring didn't we??! Can't wait for the warm weather to keep on comin' !!!!

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    1. Thanks Stephanie! Since I couldn't make springtime happen outside, I made it happen in my kitchen. :) I'm so looking forward to the 50's and 60's predicted for this weekend. Hope you are all thawed out. Our yard is still over 50% snow covered.

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  4. I just planted some mint! This potato salad will be a wonderful way to use some of it!

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    1. I hope you'll have an abundant crop, Christin! Mint is one of the few things that I can grow, but somehow I always manage to kill it before the season is over. I hope you'll get a chance to try it with the potato salad!

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  5. This salad looks fantastic. Thao! I really like the mint in here! So refreshing and brings out the flavors! So perfect for spring!

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    1. Thanks Kelly! I love how a little bit of mint make such a big difference in the flavor of the dish.

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  6. This looks like the perfect warm weather side dish. I love the addition of mint!

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    1. I agree, Allison. I'm looking forward to making it more when grilling weather is in full swing.

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  7. Yum! Thanks for linking up with Best of the Weekend!

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  8. Making this soon! Looks wonderful!!

    Popping by from My Turn for Us.

    Have a great weekend!

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  9. Your Springtime Potato Salad looks delicious and perfect for spring. Thanks so much for sharing with Full Plate Thursday and hope you are having a great weekend.
    Come Back Soon!
    Miz Helen

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    1. It does have a bright, fresh flavor. Thank you for stopping by, Miz Helen.

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  10. This salad just screams spring. I love all the colors in it, and I bet the mint adds a nice pop of flavor!

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    1. I am so pleased that you like it. Thank you for stoping by, Kristine.

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  11. What a great potato salad perfect for the warmer Spring like weather! I am featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.

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    1. Thank you, Cindy! I am happy to be featured this week. Have a great week!

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  12. I love that you added mint to this potato salad!! Such a bright and fresh idea for spring!!

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    1. Thanks, Lindsey! I wanted this potato salad to scream spring and freshness. Mint does both.

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  13. This salad is absolutely gorgeous Thao! I am so happy that spring-like weather has finally arrived in NH. We are having my in-laws over next weekend for a grill-fest dinner and I'm going to make this salad as a perfect side :)

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    1. Thanks so much, Karrie! I'm so glad you are going to try it out. I hope you all will like it. I'd love to hear how it goes!

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  14. This is THE potato salad. I have been making it for years, and no one is ever disappointed! The pickles add a fun and flavourful twist. The dressing is just perfect; not too sour and not too runny. Perfection.

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