Spring Potato Salad with Leek Scapes
When Farmers Market season hits, sometimes there are so many ingredients you want to cook with that you don’t know where to start. This Spring Herb Potato Salad is a tasty way to help you use your market haul while trying new ingredients and feel inspired in your kitchen!
There’s nothing quite like the first Spring crops to shake off the Winter blues. If you’ve visited the site before, you know that I am all about helping you make great real food recipes that flow with the seasons. One of the best ways to do this is to wander the Farmers Market and see what’s available. It’s a wonderful way to try something new and keep cooking interesting.
This potato salad is loaded with fresh herbs, and has a tangy vinaigrette instead of mayonnaise. If you’ve never tried making potato salad without mayo, I highly recommend it. The overall dish tastes better, and the vinaigrette really helps bring out the flavors of the other ingredients.
One of my favorite crops that pops up in the transition from Winter to Spring is leek scapes, and you’ll find them used in this recipe. If you are not familiar with them, they grow when leeks are overwintered, growing from the top of the plant in early Spring. They have a wonderfully mild onion flavor and a nice crunch. Be sure to check out my post all about scapes for more info! You should be able to find leek scapes at your Farmers Market or in your CSA box in the early weeks of Spring.
My family loves this potato salad, especially with a burger, baked beans, and some lemonade. If you want a potato salad to bring to gatherings that everyone will ask you for the recipe, this one is it!
What You’ll Need For The Perfect Spring Potato Salad
Leek Scapes:
I love going to the Farmers Market each season, and one of my favorite ingredients in early Spring are Leek Scapes, and they are great in this potato salad. They add the same crunch that celery or bell pepper would, but with a wonderful mild onion flavor.
Potatoes:
Red or yellow potatoes can be used here, or even fingerling potatoes if they are available. In my experience, the best potatoes for potato salad are the smaller ones. The skin helps them hold their shape after cooking, and provides a little extra texture.Â
Celery Tops:
Along with the fresh herbs and leek scapes, this potato salad has celery tops! They taste like celery, are a great alternative to parsley, and reduce kitchen waste.
Vinaigrette:
The vinaigrette has a slightly mustardy punch and is really bright, providing an acidic balance to the creamy potatoes.
Amy’s Spring Herb Potato Salad Pro Tips
Watch your potatoes and don’t let them overcook! Be sure to use a fork to test for doneness often and drain them as soon as a fork pierces them easily. These tips are the same if you decide to steam or roast the potatoes as well.
I like making the vinaigrette right in the bowl the potato salad is served in. It cuts down on dishes and I’ve also found that it’s easier to get the dressing to mix with the potatoes and herbs this way.
One way to help the vinaigrette penetrate the potatoes for maximum flavor is to toss the potatoes in the dressing while they are still warm. They don’t have to be piping hot, but they shouldn’t be room temperature either.
In my experience testing this recipe, this potato salad is best eaten within two days of making it. Any longer than that and you will notice the fresh herbs begin to brown and the vinaigrette breaks down the potatoes, making them a bit mushy and the whole dish just does not taste as fresh. In my recipe testing, I found that if you are going to make this potato salad in advance it is best to do it no more than one day ahead of time to optimize freshness when it is served.
You can serve this potato salad cold or at room temperature, and its lack of mayonnaise makes it great for picnics because it can stay out of refrigeration during transport and serving.
Check out these helpful step by step photos, and be sure to visit the recipe card for full notes, instructions, and ingredients.
Chop the celery tops. 
Chop the fresh herbs. 
Make the dressing right in the serving bowl. 
Add the fresh herbs to the bowl.
Making This Potato Salad Your Own With Easy Swaps
There are so many ways to make this recipe your own, and change it with what’s fresh or in season. Here are a few of my tested favorites:
- Add lemon zest to the vinaigrette.
- Try Tarragon, parsley, or fresh oregano for a fresh herb variation.
- Add chopped roasted pistachios for extra crunch.
- Shaved parmesan is wonderful stirred into this salad.
- Try thinly sliced leek or shallot in place of leek scapes when they are out of season.
- Want to try a different vinaigrette? Try my basil vinaigrette as an alternative! Looking to change up the existing vinaigrette? Try whole grain mustard or add a garlic clove.
I truly hope you love this spring potato salad! Be sure to leave a rating and comment to let me and others know how it turned out, and don’t forget to sign up for my newsletter with all the latest updates. Happy Cooking!
Spring Potato Salad with Leek Scapes
Fresh, vibrant, and full of seasonal flavor! This Spring Potato Salad is made with tender potatoes, crunchy leek scapes, and a simple vinaigrette. Perfect for using farmers market finds or CSA produce!
- Total Time: 20 minutes
- Yield: 6 Servings 1x
Ingredients
Instructions
- Bring a large stock pot of water to a boil. While you are waiting for the water to boil, cut the potatoes in half or in quarters depending on size, making sure the pieces are of similar size for even cooking.
- While the water heats up, slice the leek scapes, chop the chives until you have 1/2 cup, chop the dill until you have 1/2 cup, chop the celery tops, and chop the basil leaves.
- Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 5 to 8 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are cooking, add the 1/4 cup of oil, 1/4 cup of champagne vinegar, and 2 teaspoons each of salt, pepper, granulated sugar, and dijon mustard and stir vigorously.
- When the potatoes are done cooking, allow them a few minutes to cool a little and add all of the chopped herbs and celery tops to the vinaigrette and stir. Add the chopped leek scapes and cooked potatoes and stir well. Serve immediately or chill before serving.
Notes
This potato salad is best eaten within two days of making it. You can store it in a bowl with a tight fitting lid in the refrigerator.
You can serve this salad cold or at room temperature. It is great for picnics and outdoor dining because it does not contain mayonnaise.
Try tarragon, shaved parmesan, lemon zest, Spring onions, shallot, fresh thyme, or leeks as ways to change up this salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dishes and Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 299
- Sugar: 4.3 g
- Sodium: 859.4 mg
- Fat: 9.7 g
- Carbohydrates: 48.5 g
- Protein: 7.3 g
- Cholesterol: 0 mg
I am so excited for Farmer’s Market season too! This recipe sounds delicious!
Thank you Katie! I am excited for farmers Market season too!
I love potato salad, so I have to try your recipe as soon as possible! Thanks for sharing!
You are so welcome Nora, I hope you enjoy it!
I love farmer’s market season and this recipe sounds amazing! Will definitely be on the lookout for scapes.
I love using scapes, and I love Farmers Market season! I just wish scapes had a longer season, they are great in so many dishes! I hope you enjoy this recipe!
I love creamy potato salads like this. My family loved it and we will be making it all summer long.
Thank you Oscar, I am glad you enjoyed it!