Spring Potato Salad
A fresh and vibrant spring potato salad featuring tender potatoes, sweet peas, and carrots, dressed with sherry, vinegar, and tarragon for a light, flavorful dish perfect for warm days.
Ingredients
Instructions
- Cook potatoes until tender, about 15 to 20 minutes.
- Reserve water in the pan, remove potatoes to a colander, and rinse under cold water to cool.
- Drain and cut potatoes into 1/2 inch dice.
- Add carrots to the reserved water and cook about 3 minutes until tender.
- Remove carrots from water, rinse and drain.
- Add peas to the reserved water and cook 3 to 5 minutes.
- If using frozen peas, thaw and drain well; do not cook.
- Toss potatoes with sherry or broth, vinegar, tarragon, salt, and pepper.
- Add carrots, peas, and mayonnaise to the mixture.
- Cover and refrigerate before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. If you're short on time, you can use pre-cooked potatoes or skip cooking the peas and carrots by using fresh or frozen ones directly. Adding a touch of Dijon mustard can enhance the flavor. This salad can also be customized with other vegetables like bell peppers or green beans for added crunch.
Serving Suggestions
This Spring Potato Salad is perfect for picnics or barbecues and pairs beautifully with grilled meats or a light sandwich. For a complete meal, serve it alongside a fresh garden salad or Justin'S Slaw. To elevate your presentation, garnish with fresh herbs or a sprinkle of paprika before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time. If the salad seems dry after refrigeration, simply stir in a little extra mayonnaise or olive oil before serving. Avoid freezing the salad, as the texture of the potatoes and vegetables may degrade.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Potato Salad contains roughly 100 calories, with 3g protein, 16g carbohydrates, and 3g fat. It is an excellent source of vitamin A (46% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1777mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! This potato salad can be made a day in advance. Simply prepare as directed, cover, and refrigerate. The flavors will develop and blend, making it even tastier by the time you're ready to serve. Just give it a good stir before serving to refresh its texture.
What can I substitute for pale dry sherry?
If you don't have pale dry sherry, you can use vegetable broth or apple cider vinegar as a substitute. Both options will maintain the flavor profile of the salad. For a sweeter touch, try using a splash of white wine or a mix of lemon juice and water.
Is this potato salad suitable for vegan diets?
To make this salad vegan, simply replace the mayonnaise with a vegan alternative or use mashed avocado for creaminess. You can also use vegetable broth instead of sherry. This makes it a fantastic option for those looking for vegan recipes that are flavorful and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).