Springtime Salad

If you’re looking for a traditional type potato salad, but with bright flavors, this is it! With plenty of fresh vegetables and delicious seasoning, you can’t go wrong. There is no boiling required (which I love) and several options to change the recipe from season to season. It’s creamy and spiked with a secret ingredient. You’ll never go back to that boring old potato salad after you try this!


Springtime Potato Salad

Serves 4-6

  • 1 bag (about 3lbs) Fingerling potatoes or red/yellow potatoes  (halved)
  • 4 tbsp EVOO
  • S & P for roasting and salad
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground fennel
  • 1 tbsp Fresh parsley
  • 1/4 cup Mayonnaise
  • 1/4 + 2 tbsp Miracle Whip
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 stalk Celery (diced)
  • 1 Carrot (peeled and diced)
  • 3 Green onions (chopped)
  • 1/4 cup Kalamata olives (halved)


First, preheat the oven to 375 °. Place the halved potatoes in a bowl and add the EVOO, S & P, onion powder, and garlic powder. Toss until the potatoes are completely coated. Pour the potatoes onto a baking sheet lined with foil. Roast the potatoes in the oven for 30-35 minutes or until they are fully cooked. Remove from the oven and cool for 10 minutes.


In a large bowl, add and mix the mayo, miracle whip, mustard, vinegar, ground fennel, S & P, parsley, celery, carrots, green onion, and olives. Then add the cooled potatoes and toss until everything is completely coated. Add additional parsley if you desire. Place in the refrigerator for an hour. Serve and enjoy!

Add bacon, cheddar cheese, and a dab of sour cream for a twice baked potato salad





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