Kale salads can be great, but after weeks of similar winter veggie bowls, I needed a change. I found myself rummaging through the fridge, eager to enhance my typical lunch. Inspired by the fresh flavors of spring herbs and vibrant vegetables, I turned to the ever-reliable potato to spark my creativity.
Potatoes often get overlooked. Maybe it's their association with fries and heavy mashed versions (both of which I adore), but they rarely make it into my weekly menu. Yet, they're packed with health benefits like Vitamin C and potassium, making them a delicious carb choice (tip: keep the skins on for maximum nutrition!).
They're incredibly versatile and pair well with countless flavors, so boredom shouldn't be an issue. In my quest for salad inspiration, I decided to revamp the classic potato salad for a fresher, seasonal twist.
Combining seasonal delights such as radishes, asparagus, and spring peas with roasted potatoes reinvigorated my excitement for vegetables.
Want to know a secret to elevate your salad? Replace your usual greens with herbs.
While tossing these spring veggies with a handful of greens can be tasty, using herbs instead of standard greens like spinach or arugula adds a burst of flavor. Plus, they look fantastic on the plate. We eat with our eyes first, right?
If you're not yet convinced this could be your favorite salad, let me introduce you to the green goddess dressing. Blend together nutty tahini, zesty lemon juice, and fresh herbs, and you'll have the perfect dressing for your salad and a delicious dip for the week ahead.
This delightful bowl is the ideal way to celebrate the new season. I can't wait for you to try it!
Categories
Ingredients
For the salad:
- ½ pound baby Yukon gold potatoes, cut into 1-inch cubes
- 1 cup chopped asparagus
- 1 cup peas, either fresh or frozen
- 1 cup chopped radishes
- Herbs like mint, chives, parsley, or dill
- Salt and pepper
For the dressing:
- 3-4 tbsp tahini
- 2 tbsp olive oil
- 1 tsp honey
- Juice of 1 lemon
- 1 tbsp chopped mint
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 tbsp chopped chives
- 3 tbsp warm water, add more for desired consistency
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper and spread the chopped potatoes in a single layer. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes, turning halfway, until golden and tender.
- Once done, take the potatoes out and let them cool.
- For the asparagus and peas, boil water in a pot. Blanch the vegetables for 2-3 minutes until bright green. Drain and either rinse with cold water or plunge into an ice bath to stop cooking. Drain and set aside.
- In a bowl, combine the roasted potatoes, blanched veggies, chopped radishes, and fresh herbs.
- For the dressing, blend all ingredients in a small food processor until smooth. Adjust flavors as needed and set aside until ready to dress your salad.
- Coat the vegetables with a few spoonfuls of the dressing until they reach your desired flavor.
- Enjoy!
