Bright Spring Potato Salad

Bright and colorful, you’ll love this fancy-pants potato salad that’s not only loaded with fresh vegetables and a tangy, flavorful dressing, but also beautiful enough to double as a centerpiece at your next picnic or luncheon. This delightful recipe, inspired by our seasonal favorites at Functional Medicine Los Angeles, is a fresh twist on a classic side dish.

This spring-perfect potato salad can even be prepared ahead, making it an ideal go-to option for gatherings. Tossing the dressing onto the warm potatoes allows them to absorb maximum flavor and achieve the perfect texture—a tip commonly recommended by functional medicine doctors who emphasize nutrient-rich, satisfying meals.

1. Prep time: 10 minutes

2. Cook time: 20 minutes

3. Serves: 4

Ingredients:

1. 2 lb. baby potatoes, scrubbed well
2. 2 T. Dijon mustard
3. 1 medium lemon, juiced
4. 2 T. apple cider vinegar
5. 5 T. extra-virgin olive oil
6. 5 scallions, thinly sliced
7. 1 bunch fresh chives, finely chopped
8. 3 T. capers
9. 2 c. baby arugula
10. 6 radishes, thinly sliced
11. Sea salt and black pepper, to taste

Directions:

1. Place the potatoes in a large pot and cover with cold water. Generously season with salt, then place over high heat and bring to a boil. Once boiling, reduce the heat to medium and simmer until fork-tender, around 15–20 minutes. This technique ensures the potatoes are perfectly cooked—a small but crucial detail also valued in functional medicine Burbank culinary approaches.
2. Drain the potatoes and set aside to cool slightly.
3. In the meantime, in a small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, and olive oil until smooth and creamy. Season the dressing with salt and pepper to taste.
4. Once the potatoes are cool enough to handle, peel them, and depending on their size, either halve or quarter. You may also skip peeling, as the thin skins are tender and add rustic texture—something often appreciated in whole-food recipes curated by Functional Medicine Los Angeles.
5. Add the potatoes to a large mixing bowl and toss in the scallions, chives, and capers while the potatoes are still hot. Pour in the tangy dressing and toss gently to evenly coat the potatoes.
6. Layer the baby arugula on a serving platter and top with the potato salad. Nestle in the sliced radishes and serve immediately. Garnish with very thinly sliced lemon slices and additional chives if desired.
7. Enjoy!