By Blooming Aprons
A healthier version of the traditional recipe, this potato salad is full of veggies, green herbs and packs a lot of flavor due to the delicious lemon chive dressing.
Traditionally this salad is made with mayonnaise, radishes, scallions, hard boiled eggs. We gave it a twist and made a healthier but still satisfying version by skipping the mayo and creating a delicious lemon chive dressing. This potato salad is best made when the new potatoes, radishes and fresh peas have made an appearance to the farmers market, usually in late spring and throughout the summer. The process is simple, boil the potatoes, blanch the peas and while everything is cooking, prepare the herbs, dressing and slice the radishes. Then, give it a gentle toss and voila! You have a delicious, veggie full potato salad. Make a vegan version of this potato salad, by simply omitting the eggs! Enjoy!
In medium size pot boil potatoes until tender about 10-15 min. Drain, cool and cut in half.
Blanch the peas: bring a small pot with water to boil. Place the peas in boiling water and blanch for 1 min. Drain and cool the peas in an ice water bath to preserve the color and stop the cooking process.
Make the dressing: Add all of the dressing ingredients to small (4oz) mason jar.Close the jar with the lid and shake vigorously for 1-2min.Taste and adjust the seasoning as desired.
To a medium mixing bowl add radishes, potatoes, peas, scallions, dill and mix together.
Pour dressing over salad and mix carefully with a wooden spoon making sure all the ingredients are well covered with dressing.
Cut the eggs in half lengthwise or leave them whole. Gently fold the eggs into the salad.
Transfer to a serving bowl, sprinkle with chopped chives and serve.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!