Fresh Spring Potato Salad with La Baleine Essentiel Sea Salt

Spring is here, and I’m kicking off Farmer’s Market season with this delicious Fresh Spring Potato Salad recipe.

This post is sponsored by La Baleine Essentiel Sea Salt. #saltybuthealthy

This recipe is a new family favorite. Who knew, that with just a few simple ingredients from the farmer’s market, you can transform them into a deliciously fresh potato salad. This isn’t your ordinary potato salad – in fact, there’s no mayo or dairy at all!

The secret to this recipe is mustard vinaigrette flavored by La Baleine Essentiel Sea Salt. This vinaigrette is fresh, zesty, and light, and it’s just perfect for a spring picnic or outdoor gathering with family.

You’ll feel like you’re in the breeze Mediterranean, but from the comfort of your own backyard!

About La Baleine Essentiel Sea Salt

La Baleine Esstentiel Sea Salt is a great product to flavor your fresh vegetables from your local farmer’s market. It’s very high-quality sea salt that tastes great on anything.

And even better, La Baleine Essentiel Sea Salt contains 50% less sodium than regular table salt. So, you can feel good about using this product in your healthy meals without worrying about high sodium.

The La Baleine Sea Salt brand is made in southern France. Their salt is harvested 100% eco-friendly – which is another reason to feel great about using their product. Not only is this sea salt better for you, but it’s also better for the environment!

Recipe Inspiration

This Fresh Spring Potato Salad recipe is inspired by the fresh spring ingredients at my local farmer’s market. 

I’m lucky to live a few miles away from my farmer’s market, and I absolutely love buying all the fresh produce I can in the spring.

There’s nothing I love more than fresh, simple recipes made with quality ingredients. And this recipe is just that! It’s so easy too, and it’s done in just 30 minutes.

Serving Suggestions

This recipe is a great side dish for an outdoor picnic. This would be great with a fresh Salmon and Chimichurri dish.

A fresh spring potato salad would also be paired with a Lemon and Asparagus Goat Cheese tart for a meal full of spring-forward flavors.

Fresh Spring Potato Salad Recipe

For the dressing:

• 1 tsp La Baleine salt
• 1 tsp freshly cracked black pepper
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp lemon juice

For the potato salad:

• 2 lbs. baby potatoes, sliced (can be a mix of yellow and red)
• 1 tsp La Baleine salt
• 1 tsp freshly cracked black pepper
• 1 cup steamed peas
• 1 cup cooked asparagus
• ½ cup diced green onion
• Italian parsley, for serving
• Lemon wedges, for serving

Directions

1. Place sliced potatoes in a large pot and add enough water to completely submerge them. Cook over medium heat until the water boils, then cook another 3-5 minutes until the potatoes are fork tender.
2. Drain potatoes well in a colander and cool with cold water. Pat dry and transfer to a large bowl. Add La Baleine salt and freshly cracked black pepper.
3. In a small container, make the dressing. Combine La Baleine salt, freshly cracked black pepper, red wine vinegar, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice. Whisk until well combined.
4. Add dressing, peas, asparagus, and green onion to the bowl of potatoes. Mix everything well, until the potatoes are evenly coated with the dressing.
5. Top with Italian parsley and garnish with lemon wedges and serve.

Fresh Spring Potato Salad with La Baleine Essentiel Sea Salt

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 8 servings

Calories 143.78 kcal

Ingredients

  

• 1 tsp La Baleine salt
• 1 tsp freshly cracked black pepper
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 cloves garlic minced
• 1 tsp lemon juice
• 2 lbs. baby potatoes sliced (can be a mix of yellow and red)
• 1 tsp La Baleine salt
• 1 tsp freshly cracked black pepper
• 1 cup steamed peas
• 1 cup cooked asparagus
• ½ cup diced green onion
• Italian parsley for serving
• Lemon wedges for serving

Instructions

 

• Place sliced potatoes in a large pot and add enough water to completely submerge them. Cook over medium heat until the water boils, then cook another 3-5 minutes until the potatoes are fork tender.
• Drain potatoes well in a colander and cool with cold water. Pat dry and transfer to a large bowl. Add La Baleine salt and freshly cracked black pepper.
• In a small container, make the dressing. Combine La Baleine salt, freshly cracked black pepper, red wine vinegar, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice. Whisk until well combined.
• Add dressing, peas, asparagus, and green onion to the bowl of potatoes. Mix everything well, until the potatoes are evenly coated with the dressing.
• Top with Italian parsley and garnish with lemon wedges and serve.