Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
If you’re looking for a show-stopping salad that celebrates the flavors of spring, the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe is exactly what you need. Imagine golden baby potatoes, crisp snap peas, tender asparagus, and peppery radishes, all tossed in a zippy, creamy lemon dressing that clings to every bite. Bursting with fresh herbs and a sprinkle of salty feta, this salad is vibrant, hearty, and utterly irresistible. Whether you serve it as a main course for lunch or as a standout side at your next gathering, everyone will be asking for seconds (and the recipe!).
Ingredients You’ll Need
This recipe is all about celebrating simple, seasonal ingredients that truly shine when combined. Each one plays a delicious role in bringing out the best flavor, texture, and color in this stunning Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe.
- Baby gold potatoes: These provide a creamy, tender center and get wonderfully crisp when smashed and roasted.
- Olive oil: Ensures the potatoes roast up golden and adds rich, earthy flavor to both the potatoes and the dressing.
- Salt and pepper: Every layer of seasoning builds the savory magic in this dish—be generous, but taste as you go!
- Sugar snap peas: Their sweet crunch adds color and the perfect bite of freshness that screams spring.
- Asparagus: Bright, tender shoots add a mild, grassy flavor and look beautiful scattered over the salad.
- Radishes: Thinly sliced, they add a spicy, fresh crunch and a lovely pop of pink.
- Fresh dill: Its bright, herby notes give this salad a garden-fresh flavor boost.
- Fresh chives: Mellow onion flavor that pairs so well with lemony dressing and potatoes.
- Crumbled feta cheese (optional): Adds tangy creaminess and a salty bite; you can leave it off for a dairy-free version.
- Plain Greek yogurt: Brings velvety texture and a fresh tang to the creamy lemon dressing.
- Mayonnaise: The key to a luscious, rich dressing—feel free to use vegan mayo if you like.
- Dijon mustard: Lends gentle heat and depth, blending beautifully with lemon and garlic.
- Fresh lemon juice: The zingy backbone of the dressing, giving it a bright, citrusy punch.
- Lemon zest: Intensifies that lemony aroma and flavor without making it too sharp.
- Garlic: A little goes a long way—just enough to get those savory, garlicky undertones in every bite.
How to Make Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Step 1: Boil and Smash the Potatoes
Start by getting your potatoes beautifully tender. Place them in a big pot, cover with cold water, and bring to a boil. Cook for about 15 minutes, until you can easily pierce them with a fork. Once they’re drained and cool enough to handle, spread them on a parchment-lined baking sheet and gently smash each one with the bottom of a glass—just until they crack open and flatten a bit. This step makes all the difference: you get fluffy centers and extra crunchy edges after roasting!
Step 2: Roast Until Crispy and Golden
Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Slide the tray into a preheated oven at 425°F and roast for 20 to 25 minutes. Peek in at 20 minutes—you’re looking for golden, crispy edges and caramelized bits on the baking sheet. Your kitchen will smell amazing by this point, and the potatoes will be loaded with flavor.
Step 3: Blanch Your Spring Veggies
While the potatoes roast, bring a small pot of salted water to a boil. Add your sugar snap peas and asparagus, letting them cook just 2 to 3 minutes—enough to turn vibrant green and become crisp-tender. Immediately transfer them to an ice bath to lock in that gorgeous color and stop the cooking. Drain and pat dry to keep your Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe perfectly fresh and crisp.
Step 4: Whisk Together the Creamy Lemon Dressing
In a small bowl, combine Greek yogurt, mayo, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, and olive oil. Whisk until smooth, then season with salt and pepper to taste. The result is a tangy, creamy dressing that elevates every single ingredient it touches. This step can be done ahead of time, and trust me—you’ll want to drizzle this on everything!
Step 5: Assemble and Finish with Fresh Herbs and Feta
Arrange the golden smashed potatoes on your favorite serving platter. Scatter the blanched snap peas, asparagus, and sliced radishes over top. Sprinkle generously with chopped dill and chives, then finish with a handful of crumbled feta if you’re using it. Pour over that dreamy creamy lemon dressing and watch as the whole salad comes to life—colorful, zesty, and totally irresistible.
How to Serve Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
Garnishes
Don’t be shy with the finishing touches! Extra fresh herbs, a light dusting of lemon zest, or a few extra crumbles of feta take this Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe over the top. A sprinkle of flaky sea salt or freshly cracked pepper adds just the right punch in the final minute.
Side Dishes
This vibrant salad pairs beautifully with just about anything. Try serving it alongside grilled salmon, roast chicken, or a slice of quiche for a dreamy spring lunch. If you want a vegetarian feast, add hard-boiled eggs or chickpeas for extra protein—they play so well with all those bright flavors.
Creative Ways to Present
Let your creativity shine! Serve the salad family-style on a beautiful platter for a casual gathering, or portion it out into individual bowls for a brunch party. For something fun, layer it in wide-mouthed jars for a picnic or potluck. The colors and textures of the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe look stunning however you serve it.
Make Ahead and Storage
Storing Leftovers
Got leftovers? They’ll keep beautifully in an airtight container in the fridge for up to two days. The flavors actually meld together as the salad sits, making each bite even more delicious. If possible, store the dressing separately so everything stays crisp and fresh.
Freezing
This salad isn’t ideal for freezing—the fresh veggies and herbs tend to lose their bright texture after thawing. Enjoy it fresh, or within a day or two of making for the very best experience. If you have extra dressing, that actually can be frozen in a small jar and thawed as needed.
Reheating
While you don’t need to reheat the salad itself, you can give the potatoes a quick warm-up in a hot oven (about 400°F for a few minutes) to crisp them back up before assembling the salad. Just wait to add the dressing and fresh veggies until you’re ready to serve, so everything stays bright and lively!
FAQs
Can I make the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe dairy-free?
Absolutely! Swap the Greek yogurt and feta for your favorite plant-based versions, and use vegan mayo. The salad will be just as creamy, zippy, and satisfying.
What’s the best way to smash the potatoes?
I find that the bottom of a sturdy glass or a flat measuring cup does the trick perfectly. Just press down gently—if you smash too hard they’ll fall apart, and we want those delicious craggy edges!
Can I use a different type Salad
Baby gold potatoes are ideal for their creamy texture and thin skins, but you can use baby red potatoes or fingerlings as well. Just be sure to cook them until very tender so they smash easily without breaking apart.
Do I have to blanch the vegetables?
Blanching the snap peas and asparagus gives them that perfect tender-crisp texture and keeps their color extra vibrant. If you prefer, you can serve them raw for even more crunch, but the quick blanch really makes a difference!
Can I prep the Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe in advance?
Definitely! You can roast the potatoes and prep the veggies a day ahead, and the dressing can be made up to three days in advance. Assemble everything just before serving so the flavors and textures stay fresh and lively.
Final Thoughts
If you love a dish that feels both comforting and totally fresh, you’ll flip for this Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe. It’s the kind of recipe you’ll want to share with friends and family, especially when spring produce is at its peak. Give it a try, and I bet it becomes a new go-to in your kitchen too!
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Smashed Potato Spring Salad with Creamy Lemon Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful spring salad featuring smashed baby gold potatoes, blanched sugar snap peas, asparagus, and radishes, all drizzled with a creamy lemon dressing. This vegetarian salad is a perfect balance of flavors and textures, making it a refreshing dish for any occasion.
Ingredients
Baby Gold Potatoes:
1 ½ pounds
Olive Oil:
2 tablespoons (divided)
Salt and Pepper:
to taste
Sugar Snap Peas:
1 cup (trimmed)
Asparagus:
1 cup (cut into 1-inch pieces)
Radishes:
3 (thinly sliced)
Fresh Dill:
1/4 cup (chopped)
Fresh Chives:
1/4 cup (chopped)
Feta Cheese (optional):
1/4 cup (crumbled)
Plain Greek Yogurt:
1/4 cup
Mayonnaise:
2 tablespoons
Dijon Mustard:
1 tablespoon
Fresh Lemon Juice:
2 tablespoons
Lemon Zest:
1 teaspoon
Garlic:
1 clove (minced)
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Cook Potatoes: Boil the baby potatoes until fork-tender, then smash them and roast with olive oil, salt, and pepper.
- Blanch Vegetables: Cook snap peas and asparagus until tender, then cool in an ice bath.
- Prepare Dressing: Whisk together yogurt, mayonnaise, mustard, lemon juice, zest, garlic, and olive oil.
- Assemble Salad: Arrange potatoes, blanched vegetables, radishes, herbs, and feta on a platter. Drizzle with dressing and serve.
Notes
- You can make the dressing ahead of time and refrigerate for up to 3 days.
- Add hard-boiled eggs or grilled chicken for extra protein.
- Use vegan mayo and yogurt for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
