Lemon & Herb Potato Salad With Dill And Capers Recipe

I shared a Lemon Dill Salad on Sugar Maple Farmhouse that pairs potatoes, fresh dill and capers with a surprising twist you won’t expect.

I never thought a potato salad could surprise me, but this Lemon & Herb Potato Salad With Dill And Capers does. Bright, briny capers pop against the cool grassy bite of fresh dill, and every forkful makes you wanna taste it again.

I kept waiting for it to feel like a typical side, but it keeps showing up with new little notes that make me curious. If you like bold, simple flavors this Potato Salad With Capers Recipe will be at the top of your summer rotation, its not fancy but somehow feels very grown up and oddly addictive.

Ingredients

• Potatoes: Starchy, filling, provide fiber and vitamin C, give salad a hearty, creamy texture
• Lemon: Bright, tart citrus adds acidity vitamin C, cuts richness and wakes up flavors
• Olive oil: Rich source of healthy fats, smooth mouthfeel, balances lemons sharpness, adds antioxidants
• dill: Fresh herby brightness, aromatic, low calories, adds grassy anise like notes
• Capers: Salty tang, little bursts of brine, low calorie, gives savory punch and umami
• Scallions: Mild onion bite, crisp texture, fresh green flavor, light aromatic kick or subtle heat
• Dijon mustard: Adds tang and depth, emulsifies dressing, small amount packs big flavor and slight spice

Ingredient Quantities

• 2 lb (about 900 g) small Yukon Gold or new potatoes, halved or quartered if they’re large
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 cup loosely packed chopped fresh dill
• 2 tbsp chopped flat leaf parsley
• 2 tbsp capers, rinsed and drained
• 3 scallions, thinly sliced (white and green parts) or 1/4 small red onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste (about 1 tsp salt, 1/2 tsp pepper)

How to Make this

1. Put the potatoes in a large pot, cover with cold water, add a big pinch of kosher salt and bring to a boil; cut larger potatoes so pieces are about the same size so they cook evenly.

2. While the potatoes cook, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, about 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until it’s smooth and slightly emulsified.

3. Chop the dill and parsley, thinly slice the scallions or red onion and rinse and drain the capers; set all that aside.

4. Cook the potatoes until just fork tender, about 12 to 18 minutes depending on size, then drain them but reserve about 1/4 cup of the hot cooking water.

5. Return the potatoes to the warm pot or a bowl, pour the dressing over them while they’re still hot so they soak up the flavors, and add a tablespoon or two of the reserved cooking water if the dressing seems too thick.

6. Add the chopped dill, parsley, capers and sliced scallions or red onion to the potatoes and gently toss to combine, being careful not to mash the potatoes.

7. Taste and adjust seasoning with more salt, pepper or lemon juice if needed; you want a bright lemony pop and a little briny caper bite.

8. Let the salad rest at room temperature for at least 10 minutes so the flavors meld, or chill for a couple hours if you prefer it cold; it actually tastes better after a little sit time.

9. Serve warm or chilled, sprinkle a few extra chopped dill fronds and a few capers on top for looks, and enjoy — it’s simple, fresh and keeps well for a day or two in the fridge.

Equipment Needed

1. Large pot with lid, for boiling the potatoes
2. Colander or fine mesh strainer, to drain the potatoes and rinse capers
3. Large mixing bowl, to toss potatoes with the dressing while still warm
4. Whisk, to emulsify the olive oil, lemon, and mustard into a smooth dressing
5. Chef’s knife, for chopping dill, parsley and slicing scallions or red onion
6. Cutting board
7. Measuring spoons and a 1/4 cup measure, for salt, pepper, lemon juice and reserved water
8. Slotted spoon or tongs, to lift potatoes out without taking all the water
9. Wooden spoon or rubber spatula, to gently fold everything together without mashing the potatoes

FAQ

Lemon & Herb Potato Salad With Dill And Capers Recipe Substitutions and Variations

• Potatoes: use baby red potatoes or fingerlings in the same weight, they cook about the same; if you try sweet potatoes roast them first cause they fall apart when boiled.
• Dill: replace with fresh tarragon, chives, or extra parsley, use equal amounts but tarragon is stronger so use about half as much.
• Capers: swap with chopped green olives or chopped cornichons, both give briny tang so cut back a little on added salt.
• Dijon mustard: sub with whole grain mustard 1 to 1, or for a milder creamier note use 1 tablespoon Greek yogurt plus a squeeze of lemon.

Pro Tips

1. Be generous with salt in the cooking water, it seasons the potatoes from the inside and makes a big difference, just taste a piece before you dress them so you know theyre seasoned enough.

2. Save about 1/4 cup of the hot cooking water and use it to loosen the dressing, the starchy water helps the oil, mustard and lemon cling so you dont end up with slick dressing that slides off.

3. Toss the potatoes with the dressing while theyre still warm, that way they absorb more flavor, but be gentle when mixing so you dont mash them into a mush.

4. Add most of the fresh herbs at the end so they stay bright and not wilted, rinse capers well and reserve a few whole ones for garnish, and if the onion is too sharp soak it in cold water for 5 minutes to mellow it out.