sides soup & salad

Spring Salad with Lemon Herb Vinaigrette

spring potato salad 3

Spring food brings to mind colorful produce and lots of green. I wanted to combine some of my spring produce favorites in a simple salad with a zippy herby vinaigrette. Its an easy side dish for any meal.

First, roast the potatoes and asparagus. I like to toss the veggies separately, because the potatoes will take longer to cook. I use a good drizzle of olive oil, salt, pepper, and some fresh garlic. That is it

Next, make the vinaigrette. I wanted to use some fresh dill, parsley, and lemon. To round out the dressing, I added some honey, apple cider vinegar, and extra virgin olive oil. Season with salt and pepper, taste, and adjust if needed.

To serve, toss the potatoes, asparagus, and radishes together with the vinaigrette. I like this best warm or at room temperature. If you are making it ahead of time, make sure you bring it to room temperature before serving. The dressing may harden a little when chilled.

spring potato salad 6

spring potato salad

spring potato salad 4

spring potato salad 5

Spring Salad with Lemon Herb Vinaigrette

  • Servings: 4-6
  • Print

A light and fresh spring salad full of color and flavor



1-1.5 lb bag baby Yukon gold potatoes, quartered

1 bunch asparagus, bottoms trimmed and cut into

2 cloves of garlic, chopped

1 bunch radishes, sliced as thin as you can

drizzle of extra virgin olive oil

salt and pepper, to taste


1/4 cup fresh flat leaf parsley, chopped

1/4 cup fresh dill, chopped

1/2 lemon, zest and juice

1/4 cup apple cider vinegar

1 heaping tablespoon honey

1 tablespoon grainy mustard

1/2 cup extra virgin olive oil

salt and pepper, to taste


  1. Preheat the oven to 400 degrees F.
  2. Toss the potatoes with olive oil to coat and sprinkle with salt, pepper, and garlic. Add to a parchment lined baking sheet and bake for 25 to 30 minutes, flipping hallway through.
  3. Chop each asparagus stem into 3. Toss with olive oil, salt, pepper, and garlic.  Roast on a separate sheet pan lined in parchment for 20-25 minutes, shaking the pan halfway through.
  4. Vinaigrette: whisk together the honey, mustard, lemon juice, lemon zest, and apple cider vinegar. While whisking, slowly stream in the olive oil. Toss in the fresh herbs and season with salt and pepper. The easy way: Put all ingredients into a jar with a lid that seals completely. Shake until emulsified. Season with salt and pepper to taste.
  5. To assemble: Toss together the potatoes, asparagus, radishes and dress with vinaigrette.

xo Ali Taylor


By Alexandra Taylor

Alexandra Taylor is an author, passionate home chef, newbie gardener, and clean beauty enthusiast.
Stick around for book updates, recipes, and adventures in patio gardening.

One reply on “Spring Salad with Lemon Herb Vinaigrette”

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