Sides · Danish

Fresh Spring Potato Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 31, 2026

This creamy potato salad gets a bright, crisp lift from asparagus, radishes, and chives. It comes together fast and works with almost any summer main, from grilled chicken to burgers. The dressing balances tangy creme fraiche and mayo with a little Dijon and vinegar for a version that tastes fresh, not heavy.

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Fresh Spring Potato Salad

Why you'll love this

  • Ready in under 30 minutes
  • Bright and crisp, not heavy or gloppy
  • Great make-ahead side for cookouts
  • Easy to adapt with whatever spring veg you have

EveryDayMeal recipe

Fresh Spring Potato Salad

Prep
15m
Cook
12m
Total
27m
Serves
6
Level
Easy

Ingredients

  • 1 1/4 pounds new potatoes
  • 5 ounces (about half a bunch) asparagus
  • 1 small bunch fresh chives
  • 1 red onion
  • 8 radishes
  • 1/2 cup creme fraiche
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon granulated sugar
  • 1 tablespoon apple cider vinegar
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Whisk

Instructions

  1. Put the new potatoes in a pot, cover with cold water, and add a good pinch of salt. Bring to a boil and cook for 10 to 12 minutes, until a fork slides in and out easily, so the potatoes are tender but not falling apart.
  2. Drain the potatoes and let them cool completely, then cut any larger ones into bite-size pieces so every forkful holds dressing.
  3. Snap off and discard the tough, woody ends of the asparagus, then chop the spears into small pieces. For a less raw bite, pour boiling water over the pieces and let them soak for 2 minutes, then drain.
  4. Finely chop the chives, red onion, and radishes so their flavors spread evenly through the salad.
  5. In a large bowl, whisk together the creme fraiche, mayonnaise, Dijon, sugar, and apple cider vinegar until smooth, then season with salt and pepper to taste.
  6. Set aside a small handful of chives for garnish, then fold the cooled potatoes, asparagus, onion, and radishes into the dressing until everything is evenly coated.
  7. Taste and adjust the salt and pepper, scatter the reserved chives over the top, and serve as a side dish.

Tips from the kitchen

  • Dress the potatoes while they are still slightly warm if you want them to soak up more flavor, but let them cool fully before adding the crunchy vegetables.
  • Soak the chopped red onion in cold water for a few minutes if you want to soften its sharp bite.
  • Taste before serving cold, since chilled food needs a bit more salt and vinegar than it does at room temperature.

Estimated nutrition per serving: 230 cal · 3g protein · 20g carbs · 16g fat

Make it your own

  • When they are in season, fold in a handful of fresh peas for extra sweetness and color.
  • Swap the asparagus for blanched green beans cut into short pieces.
  • Use all mayonnaise or all creme fraiche if that is what you have on hand.

Storing & make-ahead

Store covered in the fridge for up to 3 days. Give it a stir before serving and add a splash of vinegar or a pinch of salt if it tastes flat. Best served cold or at cool room temperature.

Good to know

Can I make this ahead of time?
Yes. It actually tastes better after an hour or two in the fridge so the flavors can meld. Just add the chive garnish right before serving.
Do I have to cook the asparagus?
No, thin spears are fine raw and add nice crunch. If you prefer a softer, less grassy bite, pour boiling water over the pieces and soak for 2 minutes.
What potatoes work best?
Waxy new potatoes hold their shape and won't turn mushy. Yukon Gold or small red potatoes are good substitutes.
Can I use sour cream instead of creme fraiche?
Yes, sour cream works well and gives a similar tang. Full-fat Greek yogurt is another option for a lighter dressing.

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