Spring Potato Salad with Balsamic Vinaigrette Recipe

If you’re craving a salad that bursts with color, texture, and bold flavors, the Spring Potato Salad with Balsamic Vinaigrette is your perfect match. This dish is a celebration of the season—vivid greens, crisp radishes, creamy potatoes—all tied together with a savory-sweet vinaigrette that sings of springtime freshness. It’s the kind of salad you’ll want to bring to every picnic or make for a light yet satisfying dinner. Trust me, one bite of this Spring Potato Salad with Balsamic Vinaigrette will make you wonder how you ever settled for ordinary potato salads!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this dish lies in its simplicity. Every ingredient is carefully chosen to highlight the flavors and bring delightful texture to your table. Don’t skimp on the quality—fresh veggies and good olive oil go a long way in the Spring Potato Salad with Balsamic Vinaigrette!

• New potatoes: Their buttery texture and thin skins are ideal for salads, and they soak up the vinaigrette beautifully.
• Salt and pepper: Essential for seasoning the potatoes and the dressing—don’t forget to taste and adjust!
• Olive oil (1 tbs for cooking potatoes, 1/4 cup for vinaigrette): Splitting it between cooking and the dressing adds richness and a fruity flavor.
• Lettuce: Soft, tender leaves like butter or romaine give the salad a fresh crunch and a beautiful base.
• Radishes: They add a peppery snap and a splash of cheerful pink.
• Cucumber: Cool, crisp, and refreshing—perfect against the warmth of potatoes.
• Balsamic vinegar: Its sweet-tangy taste balances the earthiness of the potatoes and brightens the entire dish.
• Dijon mustard: This secret ingredient gives the vinaigrette gentle spice and creaminess.
• Garlic: A little clove goes a long way—minced finely, it brings vibrant intensity to your dressing.
• Chives: Their subtle oniony flavor and lovely green color finish the salad with freshness.

How to Make Spring Potato Salad with Balsamic Vinaigrette

Step 1: Prep the Potatoes

Start with giving your new potatoes a good wash and dry—don’t skip this, as clean skins make a big difference. Depending on their size, cut them lengthwise and possibly in half again, aiming for evenly sized pieces. This helps them cook uniformly and allows each bite to absorb that tangy vinaigrette later on.

Step 2: Cook the Potatoes

Heat a tablespoon of olive oil in a large pan over medium heat. Add your potato pieces and season with a generous pinch of salt. Gently stir to coat them evenly with oil. Cook them for about 20 minutes, stirring regularly. You’re looking for golden-brown exteriors and tender insides—think irresistible mini roasted potatoes!

Step 3: Prep the Veggies

While the potatoes work their magic on the stove, turn your attention to the fresh veggies. Wash, drain, and cut your chosen lettuce into bite-sized pieces. Slice your radishes and cucumber thinly; this not only adds visual appeal but enhances the crunchy texture throughout the Spring Potato Salad with Balsamic Vinaigrette. Add these veggies to a big salad bowl so they’re ready for the main show.

Step 4: Make the Balsamic Vinaigrette

Now for the transformative step: whisk together a quarter cup of olive oil, balsamic vinegar, and Dijon mustard in a cup or small bowl. Add your finely diced garlic clove and a sprinkle of chopped chives. Don’t forget a pinch of salt and pepper! Whisk until thoroughly combined—the mixture should be silky and deeply aromatic. Set aside for just a moment; the salad’s begging for it!

Step 5: Bring It All Together

Once your potatoes are golden and soft, take the pan off the heat and let them cool for a few minutes—this prevents them from wilting the lettuce. Add the slightly warm potatoes to your veggie bowl, then pour over your creamy balsamic vinaigrette. Toss gently but thoroughly, making sure every morsel gets lovingly coated. Serve your fresh Spring Potato Salad with Balsamic Vinaigrette right away, and let everyone dig in!

How to Serve Spring Potato Salad with Balsamic Vinaigrette

Garnishes

A flourish of extra chives on top makes this salad pop with fresh color. You can also scatter a few delicate radish slices or microgreens for an elegant finish. A dusting of cracked black pepper is the final, irresistible touch that highlights all the garden-fresh flavors of your Spring Potato Salad with Balsamic Vinaigrette.

Side Dishes

While this salad can absolutely be a main event, it shines brightest alongside simple grilled chicken, flaky fish, or a crusty piece of artisan bread. For a vegetarian spread, pair it with a cheesy frittata or a platter of roasted veggies. The Spring Potato Salad with Balsamic Vinaigrette offers a lovely contrast to almost any meal.

Creative Ways to Present

For show-stopping presentation, try serving your salad in individual mason jars for picnics, or on a wide, shallow platter for gatherings. You could also layer all the veggies and potatoes in a trifle dish to show off their beautiful colors. If you’re going potluck-style, sprinkle some toasted seeds or crumbled feta on top right before serving to make your Spring Potato Salad with Balsamic Vinaigrette truly memorable.

Make Ahead and Storage

Storing Leftovers

If you have extra Spring Potato Salad with Balsamic Vinaigrette, transfer it to an airtight container and pop it in the fridge. It will stay fresh and flavorful for two to three days. Just be sure to give it a gentle toss before serving again, as the dressing may settle at the bottom and the flavors benefit from another mix.

Freezing

Freezing isn’t recommended for this particular salad, as both potatoes and lettuce tend to change texture after being frozen and thawed. The fresh, crisp vegetables are best enjoyed within a couple of days, so try to make just what you’ll eat to keep that delightful crunch and freshness front and center.

Reheating

If you prefer the potatoes a little warm, you can gently reheat just the potato portion in a skillet over low heat before mixing them back into the salad. Avoid microwaving the whole dish, since the lettuce and vegetables should stay crisp and vibrant for that signature Spring Potato Salad with Balsamic Vinaigrette experience.

FAQs

Can I use a different type of potato?

Absolutely! While new potatoes are ideal for their tender skin and creamy texture, you can swap in fingerlings or baby Yukon Golds if that’s what you have on hand. Just remember to cut them into similar size pieces to ensure even cooking.

Is there a substitute for Dijon mustard in the vinaigrette?

If you’re out of Dijon, whole grain mustard or even a bit of honey mustard can work in a pinch. The flavor will be slightly different but still delicious in the Spring Potato Salad with Balsamic Vinaigrette.

What herbs work well in addition to chives?

Fresh dill, parsley, or tarragon would all make lovely additions to this salad. Mix and match according to your taste and what’s flourishing in your herb garden!

Can I make this salad vegan?

This Spring Potato Salad with Balsamic Vinaigrette is naturally vegan as long as your Dijon mustard is plant-based (most are, but check your label if it’s a concern).

How do I keep the potatoes from getting soggy?

Let the potatoes cool slightly after cooking before tossing with the lettuce and vinaigrette. This little pause helps them keep their structure and prevents the greens from wilting too quickly.

Final Thoughts

I can’t wait for you to try this joyful celebration of spring ingredients. The Spring Potato Salad with Balsamic Vinaigrette is as easy as it is impressive, and it always vanishes from the serving bowl before you know it! Give it a spot at your next meal and watch it become an instant favorite.

Print