A Fresh, Bright Side Dish for Spring Gatherings
There’s something about spring vegetables that feels so refreshing.
After a season of heavier, warming meals, we begin to crave foods that are lighter, brighter, and full of life. This Dilly Sugar Snap Pea, Asparagus & Potato Salad is exactly that — crisp, vibrant, and incredibly satisfying without feeling heavy.
It’s one of those dishes that quietly becomes a favorite at the table. Simple, beautiful, and full of flavor.
A Salad That Feels Like the Season
This recipe came together from a love of what’s fresh and available right now. Sugar snap peas, asparagus, and baby potatoes are all staples of spring — each bringing a different texture and flavor.
The snap peas add a sweet crunch.
The asparagus brings that earthy, green depth.
And the potatoes ground it all with a soft, satisfying bite.
Finished with fresh dill and a light creamy dressing, it becomes a dish that feels both comforting and fresh at the same time.
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Dilly Sugar Snap Pea, Asparagus & Potato Salad
Ingredients
- 1 bunch medium – large asparagus, tops and some stalk
- 1 heaping cup sugar, snap peas, stringed
- 4–5 cooked baby red or Yukon potatoes, diced
- 1/4 cup minced red onion
- 2 scallions chopped
- 1/3 cup feta sheep cheese, small cubes
- 1–2 Tbsp capers ( optional)
- 1/4 cup fresh dill minced and some dill tops for garnish
- Sea salt and pepper to taste
- 1/4–1/3 cup Creamy White Balsamic Dressing
- Olive oil
Creamy Dill White Balsamic Dressing
- 1/4 cup olive oil oil
- 1/4 cup white balsamic
- Two heaping tablespoons avocado oil Vegenaise
- 1 teaspoon Dijon mustard
- 1 teaspoon red onions, minced
- 1 to 2 teaspoons fresh minced dill
- 1/2 teaspoon Celtic sea salt
Instructions
- Heat a large skillet on medium heat add olive oil oil.
- Once oil is hot, add prepped, asparagus, and sugar, snap peas. Sear on both sides for two minutes covered.
- Take out of the pan and set aside in a bowl.
- In the same skillet, add more olive oil. Make sure your pan is hot, but not too hot to burn your olive oil. Add diced cooked baby potatoes. Sear on both sides until brown and fork tender if using already cooked potatoes, it’ll just take two minutes aside if you’re using fresh diced baby potatoes it’ll take you about five minutes aside.
- What’s all the vegetables are done add them to a bowl
- Make salad dressing.
- Dice your red onion, your green onion, and your cubed feta cheese.
- Mince fresh dill
- Drizzle some of the salad dressing over the vegetables and then add in your feta, your capers, your dill your onions, and toss everything seasoned with salt and pepper to taste and adjust your seasonings.
- This can be made a day ahead without putting your dressing on until the day of.
- Perfect for a side salad for brunch or a dinner.
Creamy Dill White Balsamic Dressing
- Whisk all ingredients in a jar to combine.
- Serve over this beautiful veggie spring salad.
Notes
Optional additions
Lentils, olives green or Kalamata diced,
Plate with greens underneath, I used radicchio for color. And then topped the greens with the salad.
Perfect for Gathering
This is one of those dishes that works for so many occasions:
- Easter or spring holiday tables
- Outdoor lunches and picnics
- Simple weeknight dinners
- Meal prep for the week
It can be served slightly chilled or at room temperature, making it easy to prepare ahead and enjoy when you’re ready.
Make It Your Own
Like most of our recipes, this one is meant to be flexible.
You can:
- add arugula or leafy greens
- toss in a handful of toasted nuts
- include fresh herbs like parsley or chives
- swap in different potatoes or seasonal vegetables
It’s a recipe that invites creativity while still feeling grounded and simple.
A Little Reminder
Food doesn’t have to be complicated to be beautiful.
Sometimes the best dishes come from what’s fresh, what’s in season, and what feels good to your body.
This salad is just that — a celebration of simple ingredients coming together in a nourishing way.
With love,
Peggy 💛