Sides · Danish

Fresh Spring Potato Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 23, 2026

This is a bright, crunchy potato salad that skips the heavy gloop in favor of a creamy dressing with a little tang. New potatoes stay tender, radishes and asparagus add snap, and a splash of vinegar keeps everything lively. It comes together fast and travels well to any cookout.

Jump to recipe
Fresh Spring Potato Salad

Why you'll love this

  • Lighter than classic mayo-heavy potato salad.
  • Crunchy radish and asparagus keep every bite fresh.
  • Comes together in under 30 minutes.
  • Travels great for picnics and barbecues.

EveryDayMeal recipe

Fresh Spring Potato Salad

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

Ingredients

  • 1 1/4 pounds new potatoes
  • about 5 ounces (roughly half a bunch) asparagus
  • 1 small bunch fresh chives, chopped
  • 1 small red onion, finely chopped
  • 8 radishes, thinly sliced
  • 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. Boil for 10 to 12 minutes, until a fork slides in easily and the potato slips right off, so you know they are cooked through but not falling apart.
  2. Drain the potatoes and let them cool completely. Cutting into warm potatoes makes the salad watery, so give them time to come down to room temperature.
  3. Snap off and discard the woody ends of the asparagus, then chop the spears into small bite-size pieces. For a softer, less raw taste, pour boiling water over the chopped asparagus and let it sit 2 minutes, then drain.
  4. Finely chop the chives, red onion, and radishes so every forkful has a little crunch and color.
  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. Slice or halve the cooled potatoes, set aside a spoonful of chives for garnish, then fold the potatoes and remaining vegetables into the dressing until 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

  • Let the potatoes cool fully before mixing so the dressing stays creamy instead of runny.
  • Slice the radishes and onion thin so their sharp bite spreads evenly rather than hitting in big chunks.
  • Taste the dressing before folding it in and adjust the vinegar and salt to your liking.

Estimated nutrition per serving: 230 cal · 4g protein · 22g carbs · 15g fat

Make it your own

  • Stir in a handful of fresh peas when they are in season for extra sweetness.
  • Swap the creme fraiche for plain Greek yogurt for a tangier, lighter dressing.
  • Add chopped hard-boiled eggs to make it more filling.

Storing & make-ahead

Store covered in the fridge for up to 3 days. Give it a good stir before serving and add a little extra salt if it tastes flat after chilling. Best served cold or at room temperature; do not reheat.

Good to know

Can I make this ahead?
Yes. It holds well for up to a day in the fridge, and the flavors actually settle nicely. Save the chive garnish for just before serving.
Do I have to cook the asparagus?
No. Raw chopped asparagus adds a fresh crunch. If you prefer it softer, pour boiling water over it and let it soak 2 minutes.
What potatoes work best?
Waxy new potatoes hold their shape best. Small red or Yukon Gold potatoes also work well.
Can I skip the creme fraiche?
Sure. Use all mayonnaise, or swap in sour cream or Greek yogurt for a similar tangy result.

Related recipes