Must-Have Spring Potato Side Dishes
Make your spring menu pop by incorporating some wonderfully new versions of classic spring potato recipes. Try a dressed-up roasted spring potato salad, crunchy potato tornadoes, melt-in-your-mouth vegan spring salad with potatoes or flavorful baked potato latkes.
Spring Roasted Potato Salad
For this delicious spring potato salad recipe, you will need the following ingredients:
Salad
- 2 pounds cubed potatoes
- 3 cups baby arugula
- 3 cups fresh asparagus spears, chopped into bite-size pieces
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Dressing
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 cup finely chopped shallots
- 1/4 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/4 cup olive oil
Method
- Preheat oven to 450°F.
- Whisk dressing ingredients in a bowl.
- Add potatoes to a baking pan, drizzle olive oil onto them and sprinkle them with seasonings. Roast for 30 minutes.
- Coat the asparagus in olive oil and add to the baking pan with the potatoes. Roast for the last 5-7 minutes until light brown.
- Toss the vegetables in the dressing and serve immediately.
Potato Tornadoes
Whip up these flavorful and fun-to-eat skewered treats with these ingredients:
Potato tornadoes
- 6 medium potatoes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup Parmesan
- 1 teaspoon ground cumin
- Olive oil
Dip
- 1/3 cup plain yogurt
- 1 lemon
Method
- Preheat oven to 375°F.
- Insert a metal skewer through each potato lengthwise.
- Make a tiny cut on one end of the potato until you reach the skewer. Twist the potato around while you continue to cut along the potato, forming a spiral.
- Pull out the spirals and ensure even gaps throughout the length of the skewer.
- Once all the potatoes are cut, brush with olive oil.
- Place the grated Parmesan and seasonings into a bowl, mix and sprinkle this over the potatoes.
- Bake for 50 minutes until crispy.
- For the dip, squeeze half the lemon into the yogurt and mix it in with the fine zest of the lemon.
Vegan Spring Potatoes With Balsamic Vinaigrette
Try this vegan spring salad with potatoes for your next get-together by preparing these ingredients:
Salad
- 2 cups cubed potatoes
- 1 tablespoon olive oil
- 2 cups lettuce
- 1 small cucumber
- 2 radishes
- Pinch of salt
Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- Chives
- Salt and pepper to taste
Method
- Fry potatoes in 1 tablespoon of olive oil on medium heat. Add a pinch of salt and stir regularly for 20 minutes until they’re light brown and softened.
- Chop the lettuce, radishes and cucumber and place into a bowl.
- For the vinaigrette, mix 1/4 cup olive oil with balsamic vinegar, Dijon mustard, finely chopped garlic and chives. Add salt and pepper and whisk to combine.
- Add the cooked potatoes to the salad, pour the vinaigrette over the vegetables and mix well.
Baked Potato Latkes
Prepare mouthwatering latkes for friends or family with this straightforward recipe:
- 2 pounds grated potatoes
- 1 grated onion
- Chopped chives
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 4 tablespoons canola oil
- 3/4 teaspoon ground pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Method
- Preheat oven to 400°F.
- In a bowl, whisk eggs with baking powder, onion, pepper and 1/4 teaspoon salt.
- Squeeze liquid out of the potatoes in a towel until they’re quite dry.
- Mix potatoes with the batter mixture and slowly add flour as you combine.
- Fry the latkes in a large frying pan over medium heat. Use 1/4 cup of the mixture per latke and ensure the pan isn’t crowded, cooking four at a time.
- Flatten each latke with a spatula, cooking for 2-3 minutes on each side until golden brown.
- Sprinkle chopped chives over latkes before serving.
Contact Us Today for Quality Potatoes
Get fresh, nutrient-rich potatoes for your recipes by purchasing from Keystone Potato Products. For the best in quality potatoes, get a quote from our potato-loving team.
