Hearty salads like this Spring Salad with Asparagus, Peas & Potatoes are perfect when the weather starts to warm up. With almost no cooking involved, it’s an easy and filling salad that’s perfect on its own or as a side dish. Share at a potluck, or serve it at a BBQ – with the creamy, lemony dressing, this bright and vibrant salad is always a hit!

Spring salad on a white plate.

One of my favorite recipes to celebrate spring is this Spring Salad with Asparagus, Peas & Potatoes. I love this recipe because it addresses a common pain point: finding a delicious and satisfying salad that’s also hearty enough to be a main course. This salad combines tender baby potatoes, crisp asparagus, sweet peas, and fresh greens, all tossed in a creamy, tangy dressing. It’s perfect for a light lunch or a refreshing side dish.

You can absolutely also make this salad ahead of time. The trick to prepping salads in advance is not to add the dressing. Once the dressing is added, the greens will start to wilt.

Speaking of greens, I love heartier greens in this salad. Baby kale, baby spinach, pea shoots, and arugula are my favorites. You can usually find a blend of baby greens at the store, and they’re pre-washed, so it’s a double win.

Spring salad with asparagus and potatoes on a white plate.

What You’ll Love About Spring Salad with Asparagus, Peas & Potatoes:

  • It’s bursting with fresh, seasonal flavors and the lemony dressing ties it all together.
  • It has a perfect balance of textures: crunchy, tender, and creamy.
  • This salad is fabulous as a main course or a side dish. Add some grilled shrimp or chicken on top if you want to add some protein.

Ingredients:

  • Baby potatoes – Sliced.
  • Olive oil
  • Salt and pepper
  • Asparagus – Trimmed, washed.
  • Sugar snap peas
  • Radishes – Thinly sliced.
  • Baby greens
  • Dill

For the dressing:

  • Sour cream
  • Buttermilk
  • Lemon juice
  • Whole grain Dijon mustard
  • Salt and pepper

How To Make Spring Salad with Asparagus, Peas & Potatoes:

  1. Preheat your oven to 400°F.
  2. Toss the sliced baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  3. Roast the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Let them cool slightly.
  4. Blanch the asparagus and sugar snap peas by bringing a pot of salted water to a boil. Add the asparagus and peas and cook for 2-3 minutes, until bright green and tender-crisp.
  5. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
  6. Combine the roasted potatoes, blanched asparagus, sugar snap peas, sliced radishes, and baby greens in a large salad bowl.
  7. Whisk together the sour cream, buttermilk, lemon juice, whole grain Dijon mustard, salt, and pepper in a small bowl to make the dressing.
  8. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  9. Sprinkle with chopped dill and serve immediately.

Step-By-Step Process

Heather’s Tried-And-True Tips:

  • Use a mix of baby greens like arugula, spinach, and baby kale for added flavor and texture
  • If you’re pressed for time, cook the potatoes in your air fryer at 400F for 2-3 minutes and then flip and cook an additional 2-3 minutes or until they’re tender and golden brown.
  • For extra crunch, add a handful of toasted almonds or sunflower seeds.
  • Make sure to dry the blanched vegetables thoroughly to avoid watering down the salad.
  • If you prefer a lighter dressing, use Greek yogurt instead of sour cream.
  • Add some crumbled feta or goat cheese for a tangy twist.

Recommended

Make It A Meal

Spring Salad with Asparagus, Peas & Potatoes is versatile and can be served as a main dish or a side. Pair it with grilled chicken, salmon, or a slice of quiche for a complete meal. For a vegetarian option, serve it alongside a hearty grain dish like quinoa or farro. The fresh, crisp flavors of this salad complement a variety of proteins and other dishes, making it a perfect addition to any springtime meal.

Spring salad on a white plate.

Storage

This salad is best enjoyed fresh, but you can store any undressed leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to maintain the crispness of the greens and vegetables. 

Spring salad on a white plate.

Spring Salad with Asparagus, Peas & Potatoes

Heather S.
An easy salad that celebrates the best of spring, this Spring Salad with Asparagus, Peas and Potatoes pairs perfectly with the creamy dressing!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 135 kcal

Ingredients
  

  • 1 pound baby potatoes sliced
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 pound asparagus trimmed, washed, and cut into 2-3-inch pieces
  • 4 ounces sugar snap peas
  • 4 radishes thinly sliced
  • 6 ounces baby greens
  • ¼ cup dill chopped

for the dressing

  • ¼ cup sour cream
  • ¼ cup buttermilk
  • 1 tablespoon lemon juice
  • 1 tablespoon whole grain Dijon mustard
  • salt and pepper pinch

Instructions
 

  • Preheat your oven to 400°F.
  • Toss the sliced baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  • Roast the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Let them cool slightly.
  • Blanch the asparagus and sugar snap peas by bringing a pot of salted water to a boil. Add the asparagus and peas and cook for 2-3 minutes, until bright green and tender-crisp.
  • Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
  • Combine the roasted potatoes, blanched asparagus, sugar snap peas, sliced radishes, and baby greens in a large salad bowl.
  • Whisk together the sour cream, buttermilk, lemon juice, whole grain Dijon mustard, salt, and pepper in a small bowl to make the dressing.
  • Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Sprinkle with chopped dill and serve immediately.

Notes

Heather’s Tried-And-True Tips:

  • Use a mix of baby greens like arugula, spinach, and baby kale for added flavor and texture
  • If you’re pressed for time, cook the potatoes in your air fryer at 400F for 2-3 minutes and then flip and cook an additional 2-3 minutes or until they’re tender and golden brown.
  • For extra crunch, add a handful of toasted almonds or sunflower seeds.
  • Make sure to dry the blanched vegetables thoroughly to avoid watering down the salad.
  • If you prefer a lighter dressing, use Greek yogurt instead of sour cream.
  • Add some crumbled feta or goat cheese for a tangy twist.

Nutrition

Serving: 2cupsCalories: 135kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 57mgPotassium: 610mgFiber: 4gSugar: 4gVitamin A: 1330IUVitamin C: 40mgCalcium: 67mgIron: 3mg
Tried this recipe?Let us know how it was!

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