Where would you like to go?
Spring Potato Salad
Ready Time: 40min
Prep Time: 20min
Cook Time: 20min
2 lbs. small
red potatoes 3 tablespoons extra virgin olive oil, divided
1/4 cup lemon juice
1/4 cup mint, finely chopped
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Salt and pepper to taste
6 cups baby arugula
1 cup frozen and thawed or cooked fresh baby peas
Prep Time: 20min | Cook Time: 20min
Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool.
Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat.
Grill potatoes for 3 to 5 minutes or until lightly grill marked.
Whisk together remaining oil, lemon juice, mint, shallots and Dijon in a small bowl. Season with salt and pepper.
Toss potatoes, arugula, peas and dressing together. Makes 10 servings.
See more recipes, including our
Traditional Potato Salad recipe.
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to