Warm Potato Salad with Mustard Vinaigrette

A bowl of a warm potato salad with snap peas, asparagus, and green onion tossed with a mustard vinaigrette and parsley, then finished with fresh basil leaves.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 45 minutes

Total Time: 1 hour 15 minutes

Snap peas and asparagus add a brightness and crunch to the potatoes. If snap peas are unavailable, or if you prefer, use all asparagus.


  • 1 pound new potatoes or other small potatoes

  • Fine sea salt

  • 5 ounces sugar snap peas

  • 2 ounces asparagus

  • 1 green onion

  • Canola oil or another neutral oil

  • 2 tablespoons finely chopped flat-leaf parsley

  • 1 tablespoon small basil leaves, optional 

  • Freshly cracked black pepper, optional

Mustard Vinaigrette

  • 1½ tablespoons mustard, sweet or spicy, depending on preference

  • ¼ teaspoon finely chopped rosemary

  • ⅛ teaspoon ground turmeric

  • ¼ teaspoon fine sea salt

  • 1/16 teaspoon freshly ground black pepper

  • 1½ tablespoons apple cider vinegar

  • 1 tablespoon canola oil or another neutral oil

  • 1½ teaspoons extra-virgin olive oil


Put the potatoes in a saucepan and cover by 1-inch with salted water. Bring to a boil, then lower the heat to simmer, and cook until the potatoes are tender when pierced with a fork, about 10 minutes (depending on the size of the potatoes). Transfer to a plate or tray and refrigerate until cooled completely.

Meanwhile, bring a large saucepan of salted water to a boil. Fill a medium bowl with ice water.

Blanch the snap peas until crisp-tender, 1 to 2 minutes, and immediately put in the ice water.

Return the water to a boil and blanch the asparagus until crisp-tender, 2 to 5 minutes, depending on the thickness of the stalk, and immediately put in the ice water. Let the peas and asparagus cool completely. 

Remove the snap peas and asparagus from the ice water and drain on paper towels.

To make the vinaigrette, in a small bowl, whisk together the mustard, rosemary, turmeric, salt, and pepper, followed by the vinegar. Then, while continually whisking, add both oils.

Cut the snap peas and asparagus in half crosswise, on the diagonal.

Cut the green onion in half lengthwise, rinse to remove any dirt, and pat dry. If the green onion is thick, cut in half lengthwise again. Cut into lengths about the size of the asparagus. Cut the potatoes into halves or quarters, depending on size.

Heat a coating of oil (about 1 Tablespoon) in a large frying pan over medium-high heat. Add the potatoes, cut-side down, and cook until golden brown, 3 to 4 minutes. Add the snap peas, asparagus, and green onion pieces and toss to incorporate. Continue to toss, pouring in enough of the vinaigrette to coat. Sprinkle with the parsley and toss a few more times. Remove from the heat.

Serve family-style or divide among bowls. Top with the basil and add cracked black pepper, if you like.