Spring Potato Salad with Carrots and Radishes. No Mayonnaise
This Spring Potato Salad is light, crisp, and full of flavor. This mayo-free version bursts with flavor from fresh dill and a zesty dressing made with mustard, vinegar olive oil and chopped shallots. The boiled baby potatoes have a creamy texture, while raw carrots and radishes add a crisp, refreshing crunch. It’s a colorful side dish that celebrates seasonal produce and lets the ingredients shine.
Serve this salad at your next garden party, family barbecue, or picnic in the park. It pairs perfectly with grilled chicken, salmon, or any simple springtime main dish. You can also serve it as a refreshing vegetarian side at brunches, picnics, or potlucks. For a complete meal, top it with a soft-boiled egg or some flaked tuna. You can make it ahead and serve it chilled or at room temperature. It travels well and tastes even better after the flavors meld. Add it to your spring or summer menu for a dish everyone will love.
Ingredients & Tips
- Baby Potatoes – Choose firm, smooth potatoes without sprouting or green spots. Baby potatoes hold their shape well when boiled and have a creamy texture. They’re a good source of fiber, potassium, and vitamin C.
- Radishes – Look for bright, unblemished radishes with crisp greens attached. They add peppery crunch and are rich in antioxidants and vitamin C. Raw radishes also support digestion.
- Carrots – Pick carrots that are firm and vibrant in color. Carrots bring natural sweetness and are loaded with beta-carotene, which the body converts to vitamin A.
- Fresh Dill – Fresh dill adds a delicate, herby flavor that brightens the dish. It also has antimicrobial properties and is a source of antioxidants.
- Olive Oil – Use extra virgin olive oil for the best flavor. It’s full of heart-healthy fats and anti-inflammatory compounds.
- Shallot – Shallots are milder than regular onions, adding subtle sweetness and depth. Choose shallots with tight, dry skins and no soft spots.
- Green Onions – These bring a fresh, mild onion flavor. Use both the white and green parts. They’re rich in vitamin K and add a great pop of color.
- Apple Cider Vinegar – Adds tanginess and helps balance the richness of the olive oil. It may aid digestion and help regulate blood sugar levels.
- Dijon Mustard – Brings a sharp, tangy kick to the dressing. It also helps emulsify the oil and vinegar. Use a good-quality Dijon for best flavor.
Equipment
- A pot – for boiling the potatoes.
- A good knife – this is my favorite knife. I also love this one
- Mandoline slicer – This is the mandoline I use. I love that is comes with gloves and guard to protect from accidents.
- Vegetable peeler – Mine is ancient but it is still very sharp. It is excellent for creating thin carrot ribbons.
- Cutting board – I prefer using natural wood boards.I also have a set of compressed wood cutting boards that I like. They are more durable, heat and scratch resistant then regular wood boards.
- Measuring spoons – I have several sets but I always gravitate towards these ones.
- Serving bowl – any large bowl will do. If you want to prepare the Spring potato salad ahead of time use a large bowl with a lid. It definitely gets better after few hours in the refrigerator.
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Helpful Tips for Prep & Safety
Boiling Baby Potatoes
Start with cold, salted water to ensure even cooking. Add the potatoes and bring the pot to a gentle boil. Don’t overcook—check for doneness after 12 minutes by piercing one with a knife or fork. It should slide in easily but the potato should still hold its shape. Drain them right away to prevent sogginess, and let them cool slightly before slicing or mixing.
Using a Mandoline for Radishes
A mandoline is perfect for creating paper-thin radish slices that soak up dressing and add beautiful texture. Always use the hand guard if your mandoline includes one. If not, wear a cut-resistant glove to protect your fingers. Go slow and use steady pressure to avoid slips. Keep the radish trimmed flat on one side for better control while slicing.
Making Carrot Ribbons with a Vegetable Peeler
Use a sharp straight peeler to shave long ribbons from large, straight carrots. Press firmly but evenly, and work on a flat surface or cutting board. Rotate the carrot every few ribbons to keep the shape balanced. Ribbons not only look elegant, but also soak up flavor quickly and retain a pleasant crunch.
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it even more delicious the next day. However, for the best texture, give it a gentle stir before serving, and consider adding a splash of olive oil or vinegar to refresh the dressing if needed. Avoid freezing, as the vegetables will lose their crispness.
Spring Potato Salad with Carrots and Radishes
Ingredients
- 1 lb baby potatoes boiled
- 3 radishes
- 1 carrot
- 1 shallot
- ¼ cup extra virgin olive oil
- 4 green onion stalks
- 1 Tbsp Dijon mustard or to taste
- 2 Tbsp apple cider vinegar or to taste
- 2 Tbsp chopped dill
- salt and pepper to taste
Instructions
To cook the baby potatoes
- Wash the baby potatoes well. No need to peelThey should be about the same size. If some of them are larger split them in half.
- Transfer the potatoes in a deep pot and cover them with cold water.
- Bring to boil and add a teaspoon of salt to the water.
- Once boiling, reduce heat to medium to maintain a gentle boil. Cook for 10-12 minutes, depending on the size.
- Once they are fork tender, remove from the heat, carefully drain the water and rinse with cold water to help them cool off.
To make the salad
- Chop the shallot, dill and the green onions.
- Use a mandoline slicer, vegetable peeler or a knife to make thin slices of the radish and the carrot.
- In a deep salad bowl add the olive oil, vinegar and mustard. Stir well to emulsify.
- Then add the chopped shallot, green onions and dill. Season with salt and pepper and stir again.
- Once the potatoes are cool enough to handle cut them in rounds or a shape that you prefer.
- Add the thinly sliced radishes and carrot to the bowl then add the potatoes and stir.
- Taste and adjust the seasoning with more salt and pepper if needed.
- You can serve the salad right away or let the vegetables absorb the dressing for few hours in the refrigerator.
- Store leftover salad in an airtight, food safe container in the refrigerator for 3-4 days.
Have you tried this Spring Potato Salad? Let me know in the comments how you liked it—or how you made it your own!
Other Potato Recipes you might Like
Baby Potatoes with Butter Garlic and Dill
French Riviera Salad (My Interpretation of the Niçoise Salad)