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Spring salad with eggs, asparagus, potatoes, and beans.
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Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette

6 6 6
WW Freestyle: 3
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Healthy, fresh, and delicious Spring Salad prepared with asparagus, potatoes, hard boiled eggs, and beans.
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, French
Servings: 8 servings
Calories: 206

Ingredients

FOR THE SPRING VEGETABLE SALAD

  • 1 pound small potatoes, scrubbed
  • 1 pound asparagus, ends trimmed
  • 6 hard boiled eggs, halved
  • 1 can (14 ounces) red kidney beans, rinsed and drained
  • 1 cup canned corn, rinsed and drained
  • 2 green onions, sliced
  • 12 cups torn romaine lettuce leaves

FOR THE LEMON DIJON VINAIGRETTE

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 garlic cloves, finely minced
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Instructions 

  • Place potatoes in a saucepan or pot, and cover with water.
  • Bring to a boil; cover, the pot, and reduce heat to a simmer. Cook for 12 to 15 minutes, or until tender. Drain under cold water; cut in half and set aside.
  • Fill a large skillet with 1-inch water.
  • Salt the water and bring to a boil.
  • Add asparagus and cook for 5 to 7 minutes, or until fork tender.
  • Remove from heat; drain and run under cold water. Set aside.
  • TO BOIL THE EGGS: Place eggs in a saucepan and cover with cold water. Bring water to a rolling boil.
  • Turn off the heat; cover the pan and let stand for 10 to 12 minutes.
  • Drain eggs and rinse under cold water until cooled.
  • Peel the eggs and cut them in half.
  • Place torn romaine lettuce on a long platter. Set aside.

MAKE LEMON DIJON VINAIGRETTE

  • Combine olive oil, lemon juice, dijon mustard, garlic, Italian seasoning, salt and fresh ground pepper in a bowl or a jar; mix until thoroughly combined. Taste for seasonings and adjust accordingly.

ARRANGE SALAD

  • Sprinkle a little of the vinaigrette over the romaine lettuce.
  • Arrange prepared potatoes, asparagus, eggs, kidney beans, and corn over lettuce.
  • Garnish with sliced onions.
  • Spoon vinaigrette over the vegetables.
  • Serve.

You can also make this salad ahead of time and keep it in the fridge, covered, for up to 2 days. DO NOT add the salad dressing if you plan to make it ahead of time.

    Notes

    WW FREESTYLE POINTS: 3
     
    NET CARBS: 15 grams
     
    HOW TO STORE LEFTOVERS
    • A dressed green salad can be kept in the fridge, covered, for 1 to 2 days. Undressed salad can be kept in the fridge for 3 to 4 days. 
    • Because of the potatoes, if this salad is left out at room temperature for longer than a few hours, please discard leftovers.
    Nutrition Facts
    Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
    Amount Per Serving
    Calories 206 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g10%
    Cholesterol 139mg46%
    Sodium 291mg12%
    Potassium 554mg16%
    Carbohydrates 20g7%
    Fiber 5g20%
    Sugar 2g2%
    Protein 10g20%
    Vitamin A 675IU14%
    Vitamin C 12.5mg15%
    Calcium 70mg7%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keywords: asparagus recipe, egg salad recipe, potato salad, salad dressing recipe, salad recipes, vegetable salad