Kitchen notes · a little help before you start
Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
Tender potatoes and asparagus make this platter feel generous, with lemon Dijon dressing bringing a bright tang to every bite. Egg halves nestle into the greens beside them. Help yourself across the platter; the different textures are part of the pleasure of this salad.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Lunch
- Primary protein
- Beans & lentils
- Cuisine
- American · French
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Salads
A few quick notes
1. Cool the cooked vegetables
After the potatoes and asparagus cook, rinse them under cold water as directed. It stops the cooking and keeps the salad from wilting the romaine as soon as everything hits the platter.
2. Build it on a platter
The romaine goes down first, then the potatoes, asparagus, eggs, beans, and corn are arranged over it. That keeps the heavier pieces from crushing the lettuce and makes the salad easy to dress at the end.
3. Taste the vinaigrette before it lands on the salad
The dressing is mixed separately, then tasted and adjusted. Do that while it’s still in the bowl or jar, so the lemon, mustard, garlic, salt, and pepper are balanced before spooning it over everything.
Get to know the ingredients
Small potatoes
Use small scrubbed potatoes and cook them until tender before halving. They should be cooked through, but not falling apart, since they’re arranged on top of the lettuce rather than mashed into it.
Asparagus
Trim the ends first, then cook the spears in salted boiling water just until fork tender. The cold rinse matters here too, because it helps the asparagus stay neat for the platter.
Kidney beans and corn
Both the canned kidney beans and canned corn are rinsed and drained before they go onto the salad. That keeps extra canning liquid from watering down the lemon Dijon vinaigrette.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 17 steps completeMake room for Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Finish by scattering the sliced green onions over the arranged salad, then spoon the vinaigrette over the vegetables. It’s meant to be dressed on the platter, not tossed hard in a bowl.
A little more help as you go
About the eggs
The eggs are boiled, cooled under cold water, peeled, and halved before assembly. Halving them keeps the platter tidy and gives you those creamy bites alongside the potatoes and asparagus.
Leftovers
Once the greens are dressed, leftovers keep for 1 to 2 days in the fridge, covered. If the salad is still undressed, it can keep for 3 to 4 days. Discard it if it sits out for longer than a few hours.
A few questions you might have
Can I use the hard boiled eggs listed in the ingredients instead of boiling eggs during the recipe?
Yes. The ingredients call for hard boiled eggs, halved. If yours are already cooked, cooled, peeled, and cut in half, you can skip the boiling steps and add them when the salad is assembled.
Should the potatoes and asparagus be hot when I arrange the salad?
No. Both are drained and run under cold water after cooking. That cooling step helps protect the romaine and gives the finished platter a fresher salad texture.
Do I toss the vinaigrette with everything or spoon it over the top?
Spoon a little over the romaine first, arrange the vegetables and eggs, then spoon the rest over the top. The salad is built in layers on a long platter.
Why rinse and drain the canned ingredients?
The kidney beans and corn are added after rinsing and draining, so they bring texture and flavor without extra liquid pooling on the platter or thinning the dressing.
Can I leave the salad at room temperature for a while?
Don’t leave it out for longer than a few hours. Because this salad includes potatoes, any leftovers should be discarded if they’ve sat at room temperature past that point.
Any more cooking tips?
NET CARBS: 15 grams HOW TO STORE LEFTOVERS A dressed green salad can be kept in the fridge, covered, for 1 to 2 days. Undressed salad can be kept in the fridge for 3 to 4 days. Because of the potatoes, if this salad is left out at room temperature for longer than a few hours, please discard leftovers.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
