Spring Salad with New Potatoes, Snap Peas and Shaved Fennel


Spring Salad with New Potatoes, Snap Peas and Shaved Fennel

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Bowl of salad mixed with new potatoes, snap peas, radishes and onion

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Recipe Data


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Servings and Ingredients

Serves 6
½ lbs. small new red potatoes, scrubbed
½ lbs. small new yellow potatoes, scrubbed
4 oz. sugar snap peas
6 tbsp. Hy-Vee Select extra-virgin olive oil
2 tbsp. Hy-Vee Select white wine vinegar
1 ½ tbsp. stone ground mustard
2 tsp. Hy-Vee yellow mustard
1 tsp. dried dill weed
½ tsp. Hy-Vee salt
¼ fennel bulb, cored and thinly sliced*
2 green onions, thinly sliced
3 radishes, thinly sliced
4 c. baby spinach leaves
4 c. torn romaine lettuce
Fresh dill for garnish, optional


  1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil and boil, uncovered, for 11 minutes. Add sugar snap peas to potatoes and boil for an additional minute or until potatoes are tender but still firm. Meanwhile, fill a large bowl halfway with ice water. Drain vegetables and plunge into ice water to cool for 5 minutes. Drain; set aside.
  2. For dressing, whisk together olive oil, vinegar, mustards, dill weed and salt; set aside.
  3. Cut potatoes into 1/2-inch cubes and place in a large bowl. Add peas, fennel, green onions and radishes. Reserve 1/4 cup of the dressing; add remaining dressing to the potato salad, stirring well. Add spinach and toss lightly.
  4. Divide romaine among 6 salad plates. Spoon potato salad on top and drizzle with reserved dressing. Garnish with fresh dill, if desired.
  5. *To prepare fennel, cut off green stalk and base. Cut into quarters and carefully cut out core.

Nutrition facts


210 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 18g
  • Protein: 3g

Daily Values

Vitamin A 30%
Vitamin C 45%
Iron 10%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Spring 2012.