Spring Potato Salad with Eggs is a spruced-up alternative to the classic recipe. With radishes, arugula, and a horseradish dressing.
This Spring Potato Salad is a real crowd-pleaser with a bit of added peppery taste with the radishes, arugula, and a secret dressing ingredient – horseradish cream!
This is a popular Spring and Easter dish in our country, that can be made in just about half an hour and packed full of fresh spring produce.
It is a delicious potato salad, full of flavor and spice, and makes a great make-ahead recipe, perfect for your meal-prepping.
Spring Potato Salad Ingredients
I’ll start this list with an important note, this recipe contains eggs and maybe dairy, depending on the horseradish cream you use, so it is not vegan as it is.
We included appropriate substitutions to turn this recipe plant-based in the notes!
To make this recipe you will need:
- potatoes, choose a variety that cooks well whole and unpeeled, starchy potatoes work best
- eggs – you can leave eggs out if you do not consume them, or replace them with some cubed toasted tofu.
- radishes for crunch and extra flavor, these are a bit optional, but I like the fresh, slightly peppery flavor they add.
- spring onions
- arugula for greens and the slightly peppery flavor it adds
To make the dressing you will need:
- horseradish cream, which is a popular ingredient during Easter and adds spiciness to the dressing, you can replace it with Greek yogurt or vegan alternative, but the flavor will not be the same
- lemon juice for acidity
- olive oil
- mayonnaise for creaminess, we like to use vegan mayonnaise
- salt and black pepper
How to make Spring Potato Salad
Start by cooking the potatoes and eggs. If you want a plant-based dish, skip the eggs, or fry up some cubed tofu instead.
Wash the potatoes, then add them to a pot of water and bring to a boil. Once boiling, reduce heat to a simmer, and place eggs into the pot with the potatoes. Cook for about 8-10 minutes, until the eggs are hard-boiled, then scoop out the cooked eggs and immediately place them in ice-cold water. Continue cooking the potatoes for about 10-20 minutes, until fork-tender.
Alternatively, you can cook the eggs in an air fryer at 150°C / 300°F for about 10-12 minutes, then immediately dunk them in a bowl of ice-cold water to stop the cooking process.
When the potatoes are cooked, drain them and let them cool down, then peel them and cut them into bite-sized pieces.
Place the potatoes into a large bowl. Peel and slice hard-boiled eggs, and add to the potatoes.
Make the dressing by adding all the dressing ingredients to a bowl, then whisk until creamy. If the dressing is thick, add a tablespoon of water to thin it out.
Pour the dressing over the potatoes and toss to combine. At this point, you can store the potato salad in the fridge until ready to serve.
When ready to serve, add the rest of the ingredients – sliced spring onions, sliced radishes, and a couple of handfuls of arugula (to taste). Toss to combine with the potatoes, and serve.
Serving Suggestions
This potato salad is perfect to serve as a main or a side dish to your barbecue – think grilled protein of choice, or maybe some cauliflower steaks or grilled corn, veggie burgers, or other classic summer side dishes.
As this dish keeps well you can also pack it up and bring it to your family gathering, a picnic, or a potluck!
Storage tips
Store this potato salad in an airtight container in the refrigerator for 3-4 days.
It is a great dish to make as part of your meal-prep routine as it is hardy and keeps really well refrigerated. If you do plan to store it or meal-prep it, I would recommend adding arugula on serving day to prevent wilting and keeping it fresh.
This dish does not freeze well so we do not recommend freezing it.
More similar recipes:
- Spring Potato Salad with Balsamic Vinaigrette
- Hearty Radicchio Salad with Roasted Potatoes
- Dandelion Salad with Eggs and Bacon
Spring Potato Salad with Eggs
A simple potato salad that can be made with leftover easter eggs and horseradish cream, or just as a tasty side to your grill - perfect for the first outdoor spring picnic!
Ingredients
- 750 grams potatoes
- 3 eggs
- 250 grams radishes
- 5 spring onions
- 3 cups arugula
Dressing:
- 1 tbsp horseradish cream
- ½ lemon, juice
- 4 tbsp olive oil
- 2 tbsp mayonnaise
- Pinch of salt
- Pinch if black pepper
Instructions
- Wash potatoes, then add to a pot of water and bring to a boil. Once boiling, reduce heat to a simmer, and place eggs into the pot with the potatoes. Cook for about 8-10 minutes, until the eggs are hard-boiled, then scoop out the cooked eggs and immediately place them in ice-cold water. Continue cooking the potatoes for about 10-20 minutes, until fork-tender.
- Drain the boiled potatoes and let them cool down, then peel them and cut them into bite-sized pieces. Place the potatoes into a large bowl. Peel and slice hard-boiled eggs, and add to the potatoes.
- Make the dressing by combining horseradish cream, lemon juice, olive oil, mayonnaise, salt, and pepper in a bowl, then whisk until creamy. If the dressing is thick, add a tablespoon of water to thin it out. Pour the dressing over the potatoes and toss to combine. At this point, you can store the potato salad in the fridge until ready to serve.
- To the potato salad add sliced spring onions, sliced radishes, and a couple of handfuls of arugula (to taste). Toss to combine with the potatoes, and serve.
Notes
Substitutions to make this recipe plant-based:
- eggs - you can leave eggs out if you do not consume them, or replace them with some cubed toasted tofu
- horseradish cream - replace with vegan Greek yogurt
- use vegan mayonnaise
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 96mgSodium: 137mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 7g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.