Spring Potato Salad with Fresh Herb Dressing

A fresh and vibrant potato salad combining roasted potatoes, crisp-tender green beans, and halved eggs with a creamy basil, tarragon, and dill dressing. Quick-pickled cucumbers and shallots add tangy crunch, making this salad an elegant and refreshing spring side dish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Quick-Pickled Cucumbers and Shallot

1 cup water

⅓ cup white vinegar

1 tablespoon granulated sugar

2 teaspoons kosher salt

4 mini cucumbers, thinly sliced

1 medium shallot, thinly sliced

1 tablespoon chopped fresh dill

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Potato Salad

1 medium fennel bulb

2 tablespoons olive oil

Kosher salt and freshly coarse-ground pepper

2 pounds red and/or yellow baby potatoes

8 ounces fresh green beans

6 large eggs

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Fresh Herb Dressing

1 cup mayonnaise

½ cup tightly packed fresh basil leaves

½ cup tightly packed fresh tarragon leaves

½ cup tightly packed fresh dill

2 cloves garlic, minced

2 tablespoons fresh lemon juice

2 teaspoons bottled capers, drained

½ teaspoon kosher salt

Directions

Preheat oven to 425°F.
For pickled cucumbers and shallot, in a small bowl, combine water, vinegar, sugar and salt; stir until sugar is dissolved. Add cucumbers, shallot and dill; set aside.
For potato salad, trim fronds from fennel and reserve for garnish. Thinly slice fennel bulb lengthwise; place in a rimmed baking pan. Drizzle with olive oil; lightly sprinkle with salt and black pepper. Roast for 15 minutes or until crisp-tender. Remove from oven; set aside to cool.
Cook potatoes in lightly salted boiling water for 12 to 14 minutes or until fork-tender. Use a slotted spoon to remove potatoes from the water; reserve cooking water. Cut potatoes in half or quarters; set aside to cool.
Return cooking water to a boil. Add the green beans and cook for 1 minute. Drain green beans in a colander; rinse with cold water to stop cooking. Set beans aside to cool.
Place the eggs in a single layer in a large saucepan. Add enough cold water to cover by 1 inch. Bring water to a rolling boil over medium-high heat. Remove from heat; cover and let stand for 6 minutes. Drain eggs and cover with cold water to stop the cooking. Let stand for 10 minutes; drain. Peel shells from eggs; rinse eggs and cut each in half.
For fresh herb dressing, in a blender, combine mayonnaise, basil, tarragon, dill, garlic, lemon juice, capers and salt. Cover and blend until smooth.
To serve, spoon dressing onto one half of each of 6 serving plates. Arrange cooled potatoes and pickled cucumbers and shallot on dressing. Arrange green beans, roasted fennel and eggs next to potatoes. Season to taste with kosher salt and coarse-ground black pepper. Garnish with chopped fennel fronds, if desired.