PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking and be on your table in just 30 minutes.
In just 30 minutes, you could be enjoying this nutritious, gluten-free spring fingerling potato salad tossed with pesto, lemon juice, bright spices, sweet tomatoes, artichokes, and fresh mozzarella.
Spring is almost here! To celebrate one of my favorite seasons, I came up with this 30-minute, easy, and nutritious Spring Potato Salad that will be the talk of the meal. It is a true feast for the eyes… and palate!
This potato salad is made with mixed fingerling potatoes tossed with pesto sauce, fresh lemon juice, olive oil, cumin, chili powder, and crushed red pepper. It is served chilled and features complimentary flavors from the sweet tomatoes, artichokes, fresh mozzarella, and basil leaves. 
It is quite simple to prepare, requiring no special cooking skills. All one has to do is to boil the potatoes, drain them, and then toss with all the other ingredients. See? Easy peasy!
The result? A colorful, gluten-free dish to brighten your table!
Of course, potatoes are the key ingredient in this dish… a universal and versatile starchy vegetable, full of vitamins and minerals. Needless to say, they pair well with almost anything, right?
Our Spring Potato Salad is refreshing and full of bright flavors, making it the ideal side for barbecued or grilled meats, meatloaf, fish, and roasts. The spices that are in this salad give it an unusual kick and make it one of the tastiest salads that you can imagine.
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For another unique way to use potatoes, check out these truffles and find the recipe here.
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Quick Spring Potato Salad
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegetarian, Omnivore
Description
A bright, fresh potato salad perfect for spring. Ready in 30 minutes, its tossed with pesto, lemon, and vibrant veggies.
Ingredients
- 2 lbs (907 g) mixed fingerling potatoes
- 1 tbsp + 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp crushed red pepper
- 1/3 cups (79 ml) store-bought pesto sauce
- 14 oz (397 g) whole artichoke hearts
- 8 sweet tomatoes or yellow grape tomatoes
- 1/3 cups (79 ml) fresh mozzarella pearls
- 5 fresh basil leaves
Instructions
- Place potatoes in a large pot. Add enough cold water to cover by 3 inches. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 12-15 minutes. Drain in a colander and let cool slightly.
- In a large bowl, whisk olive oil, lemon juice, ½ teaspoon salt, cumin, and chili powder until homogeneous. Stir in the crushed red pepper and pesto sauce, and mix well.
- Add potatoes and toss to coat.
- Place tossed potatoes onto a serving platter and arrange artichoke hearts, tomatoes, and mozzarella pearls on top and sides.
- Cover and chill in the refrigerator.
- Right before serving, garnish with basil leaves.
Notes
- For optimal flavor, use freshly squeezed lemon juice instead of bottled.
- If you don’t have fingerling potatoes, Yukon Gold or red potatoes work well as substitutes.
- To prevent the potatoes from becoming soggy, ensure they are completely cool before adding the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
- Cholesterol: 15
Frequently Asked Questions
What type of potatoes should I use for this salad?
The recipe calls for mixed fingerling potatoes, which are ideal for their creamy texture and flavor.
Can I substitute the pesto with something else?
Yes, if you don’t have pesto, you can use a mixture of olive oil, garlic, and fresh herbs to mimic the flavor.
How do I ensure the potatoes are cooked properly?
Boil the fingerling potatoes until they are fork-tender, which usually takes about 10-15 minutes, then drain them before tossing with the other ingredients.
