Late Spring Potato Salad

May 30, 2023

Bright, crisp, and zingy, this potato salad is light and filled with late spring vegetables like radishes and asparagus. With an apple cider vinegar dressing and fresh herbs, this is fantastic on its own and would pair well with a seared white fish. We used satina potatoes and french breakfast radishes because that was most in season for us, but feel free to substitute with what is freshest for you this week.


Local Roots satina potatoes
1 bunch Local Roots French breakfast radishes
1 bunch Local Roots asparagus
1-2 bunches fresh herbs (we used dill and mint — use your favorites!)
⅛ cup olive oil
⅛ cup Local Roots apple cider vinegar
1 tsp salt
½ tsp sugar
1 dash garlic powder
freshly cracked black pepper, to taste



  1. Wash the potatoes and slice them into bite-sized pieces that are relatively even in size. Add to cold salted water and bring to a boil. Cook until fork tender, about 10-15 minutes. 
  2. Wash and trim the asparagus. Slice into bite-sized pieces. When the potatoes are a few minutes from done, add the asparagus and cook until tender but still green. If you’d like to keep the color bright green, prepare an ice bath and add the cooked asparagus to it. Drain the potatoes and allow to cool.
  3. Remove the radish tops and root ends, then slice into bite-sized pieces. Finely chop the herbs of your choice. 
  4. In a jam jar with a tight lid, add ⅛ cup olive oil, ⅛ cup apple cider vinegar, 1 tsp salt, ½ tsp sugar, 1 dash garlic powder, and freshly cracked black pepper to taste. Twist the lid on tightly and then shake vigorously until all comes together and is emulsified.
  5. Toss the potatoes, asparagus, radishes, and herbs together with the dressing and serve!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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