Spring Vegetable Potato Salad with Lemon Dressing
A vibrant and refreshing potato salad featuring seasonal spring vegetables, tossed in a zesty lemon dressing. Perfect for picnics or as a side dish at any gathering.
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Ingredients
Yields 4 servings
- (1 lb) baby potatoes
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) radishes, quartered
- (1/2 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (3 tbsp) lemon juice
- (1 tsp) Dijon mustard
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Wash and scrub 1 lb baby potatoes, then place them in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool.
- 2
In the same pot, add 1 cup green beans and blanch for 3-4 minutes until bright green. Drain and rinse under cold water to stop cooking.
- 3
In a large bowl, combine the cooled baby potatoes (cut into halves or quarters), blanched green beans, 1 cup cherry tomatoes (halved), 1 cup radishes (quartered), and 1/2 cup finely chopped red onion. Add 2/4 tsp salt.
- 4
In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing.
- 5
Pour the dressing over the vegetable mixture and gently toss to coat all ingredients evenly.
- 6
Sprinkle 1/4 cup chopped fresh parsley over the salad and toss lightly again.
- 7
Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
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