Potato and Spring Vegetable Salad Potato and Spring Vegetable Salad

Author: Canadian Living

Fingerling potatoes are long, finger-shaped new potatoes, but other potatoes are just as suitable. Though lots of different vegetables go into this salad, they can all be prepared a day ahead for maximum ease.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2003



In small roasting pan, toss together potatoes, butter, thyme and 1 tsp (5 mL) each of the salt and pepper. Cover and roast in 400°F (200°C) oven, stirring occasionally, until tender and light golden, about 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)

Meanwhile, in large bowl, combine oil, parsley, basil, chervil, lemon rind and green onions; set aside. (Make-ahead: Refrigerate for up to 4 hours.)

Peel carrots. In saucepan of boiling salted water, cook carrots until tender-crisp, about 2 minutes. With slotted spoon, transfer to colander; drain. Add squash and snow and sugar snap peas to pan; cook until tender-crisp, about 1 minute. Drain. (Make-ahead: Refrigerate for up to 4 hours.)

Add carrots, snow and sugar snap peas, squash, potato mixture, lemon juice, and remaining salt and pepper to herb mixture; toss gently to coat. Arrange on serving platter. Garnish with pea sprouts.

Nutritional facts <b>Per serving:</b> about

  • Sodium 485 mg
  • Protein 4 g
  • Calories 200.0
  • Total fat 13 g
  • Cholesterol 18 mg
  • Saturated fat 5 g
  • Total carbohydrate 20 g


  • Iron 14.0
  • Folate 21.0
  • Calcium 4.0
  • Vitamin A 56.0
  • Vitamin C 40.0
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Potato and Spring Vegetable Salad