Chef’s secret time: I stumbled on this salad while trying to rescue a spring market haul that threatened to take over my fridge. I tossed together warm **new potatoes**, sweet peas, peppery **watercress**, and a cheeky handful of **mint** with a punchy lemon-Dijon dressing — and then I tasted it and shut the kitchen door so no one would steal a second forkful. This salad feels like a backstage pass to spring: bright green, crunchy, and whispering herb scents as you mix. I’ll show you how to get those tender potatoes, snappy asparagus, and creamy yolks to sing together without any fuss — plus a little trick I use when peas don’t behave.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
This British Spring Salad tastes like sunshine on a plate. You get tender, slightly buttery **new potatoes**, crunchy radish, sweet pops of peas, and the peppery kick of **watercress** — all dressed in a bright, tangy lemon-Dijon vinaigrette. It feels elegant but cooks like a weeknight hero. It’s so simple even your schedule can’t mess it up, and the textures keep things interesting: soft potatoes, crisp veg, silky egg yolk if you add one. Who doesn’t love a salad that looks fancy but practically makes itself?
Ingredients
For the Main Dish:
- 1 lb new potatoes, scrubbed and halved if large
- 8 oz asparagus, woody ends snapped off, cut into 1–2″ pieces
- 1 cup fresh or thawed frozen peas
- 4 oz watercress (or baby arugula if you can’t find it)
- 4 oz baby spinach
- 4 radishes, thinly sliced
- 1 small English cucumber, halved lengthwise and thinly sliced
- 3 spring onions, thinly sliced (white and light green parts)
- 1/3 cup fresh mint, leaves torn
- 1/3 cup fresh parsley, roughly chopped
- 4 large eggs (soft-boiled or hard-boiled), optional
- Salt and freshly ground black pepper
For the Sauce / Garnish (Vinaigrette):
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely minced
- Sea salt to taste (about 1/2 tsp) and freshly ground black pepper
- Optional: 2 tbsp crumbled feta or shaved Parmesan for garnish
How I Make It
Step 1:
Place the **new potatoes** in a pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until tender when pierced, about 10–12 minutes. Drain and let them sit to steam-dry for a minute; then toss with a drizzle of **olive oil** and a pinch of salt. The potatoes should feel warm and slightly buttery to the touch.
Step 2:
While the potatoes cook, trim and cut the **asparagus**. Bring a second pot of salted water to a rapid boil and blanch the asparagus and **peas** together for 2 minutes — the color will go bright green and the kitchen will smell fresh and grassy. Shock them quickly in ice water or rinse under cold water to stop cooking and keep that pop of color and crisp-tender texture. Drain well.
Step 3:
Whisk the vinaigrette in a small bowl: **3 tbsp olive oil**, **2 tbsp lemon juice**, **1 tsp Dijon**, **1 tsp honey**, minced garlic, and salt and pepper. Taste and adjust — you want bright and zippy with a little sweetness to balance. The mustard helps emulsify and gives a silky mouthfeel.
Step 4:
In a large bowl, combine the warm **new potatoes**, blanched asparagus and peas, **watercress**, **baby spinach**, sliced radishes, cucumber, spring onions, mint, and parsley. Drizzle most of the vinaigrette and gently toss so the warm potatoes absorb flavor. Listen for the soft clink of fork against bowl and breathe in those herb aromas.
Step 5:
Top with halved soft-boiled eggs or crumbled **feta** if using. Drizzle remaining vinaigrette, crack more pepper, and finish with a flake of sea salt. Serve immediately so the warm potatoes meet the cool greens — that temperature contrast makes every bite sing.
Pro Tips
- Cook potatoes uniform in size so they finish at the same time — halve only the largest ones.
- If you don’t have ice for a shock bath, drain and run cold tap water over the veg for 30 seconds to preserve that brilliant green.
- Use thawed frozen peas in winter — they taste sweet and save money. Stir them into warm potatoes so they heat through without getting mushy.
- Toast a few pine nuts or pumpkin seeds for crunch right before serving; add them last to keep them crisp.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **watercress** for peppery arugula or baby kale; arugula gives more bite.
- Use roasted carrots or radish if asparagus feels expensive; roasting brings sweet caramel notes.
- Make it dairy-free by skipping cheese and adding toasted almonds for richness; make it gluten-free naturally — no bread required.
- For a protein boost, add flaked canned tuna or slices of smoked salmon; tofu cubes also work and soak up the vinaigrette.
Variations & Tips
- Spicy: Stir 1/4 tsp red pepper flakes into the vinaigrette for a subtle kick.
- Kid-friendly: Omit watercress, add sweet corn, and chop veggies into smaller, bite-sized pieces.
- Vegetarian main: Add a cup of warm quinoa to make it a hearty one-bowl meal.
- Spring brunch twist: Serve on toasted sourdough with a poached egg on top and a sprinkle of lemon zest.
- Creative twist: Swap lemon for 1 tbsp sherry vinegar and add 1 tsp whole-grain mustard for a nutty depth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prep the potatoes, blanched veg, and dressing up to a day ahead and store separately in airtight containers. Toss everything together just before serving so greens stay crisp. If you add eggs, keep them chilled and add them right before you serve.
- Can I double the recipe?
- Sure thing. Use a larger bowl for tossing and cook potatoes in batches if needed so they boil evenly. Timing for blanching veg remains the same; do it in batches to avoid overcrowding the pot.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for bright green veg, tender potatoes (fork pierces easily), and warm potatoes that hold shape. If you add eggs, soft-boiled yolks should be jammy, not runny or chalky.
- What if I don’t have ingredient X?
- If you don’t have **watercress**, use arugula or baby spinach. No fresh peas? Use thawed frozen peas or swap in blanched edamame for a similar pop.
How I Like to Serve It
I love this salad on a sunny patio with a chilled glass of crisp white wine or sparkling water with lemon. It fits a light lunch, brunch spread, or a springtime potluck. Pair it with grilled chicken or simple roasted fish for dinner, or serve it alone when you want something bright and satisfying without turning on the oven.
Notes
- Store leftovers in an airtight container for up to 2 days; toss again with a splash of lemon before serving. Greens soften over time, so store dressing separately if possible.
- Safe cooking temp for poultry: 165°F if you add chicken to this salad.
Final Thoughts
Closing: Now go make something green and crunchy — and don’t be surprised if everyone asks for the recipe twice. You’ve got this!