Spring Herb Potato Salad

Chef Melissa Shaffer for Contra Costa Certified Farmers’ Markets
Spring Herb Potato Salad with Radishes and Sugar Snap Peas
Course Salad, Side Dish


  • 1.5 pounds New or other small potatoes cut into 1" bite sized chunks
  • 2 cups Sugar snap peas strings removed
  • 1/2 bunch Radishes (about 4-5) thinly sliced (with a mandolin if available)
  • 1 cup Mixed herbs of choice, roughly chopped (recommended: dill, mint and parsley)
  • 1-2 cups Mixed greens or arugula per person (optional)
  • 1-2 soft or hard boiled eggs per person (optional)

Lemon Dijon Vinaigrette

  • 1 large Clove garlic crushed or minced
  • 1 tsp Lemon zest
  • 2 tsp Dijon mustard
  • 1/2 tsp Salt
  • 3 tbsp Lemon juice


  • Bring a medium saucepan filled with salted water to a boil.
  • Add sugar snap peas and blanch 1 minute or until bright green and just tender but still crisp.
  • Remove peas with a slotted spoon and place into a large bowl with ice water to stop the cooking. Once cool, place on a towel to dry.
  • Bring water back to a boil and add potatoes, cooking about 5-10 minutes or until a knife can easily pierce through. Drain potatoes and let cool.
  • Slice sugar snap peas on the diagonal into 2-3 pieces each and place in a large bowl with radishes, potatoes and herbs.
  • Shake dressing ingredients together in a jar or whisk in a small bowl, then toss with the vegetables. Season with additional salt and black pepper to taste.
  • Let sit for 10 minutes for flavors to absorb, then enjoy at room temperature or refrigerate for later use.
  • Optional: for a complete meal, serve on a bed of mixed greens or arugula and top with soft or hard boiled eggs.