I absolutely love this recipe because it combines all my favorite elements—tangy dressing, fresh herbs, and perfectly roasted potatoes—into one delightful and satisfying dish. Plus, the burst of flavors from the Dijon mustard and capers, along with the creamy texture from the mayo and hard-boiled eggs, make it an irresistible party or picnic staple that everyone always raves about!
I adore developing recipes that honor the strikingly beautiful fresh ingredients of the moment. My Summer Potato Salad pays homage to baby potatoes in all their splendid forms.
Not only is this dish nutritious—it calls for 2 pounds of baby potatoes, and a salad this size is just perfect for sharing/hefting/helping feed a crowd—but also packed with flavor. A tangy Dijon mustard and apple cider vinegar dressing complements the earthy potatoes, while fresh dill and parsley add the bright, zingy pop that makes this potato salad unlike any you’ve ever had.
Ingredients
Little Spuds: Supply plentiful and essential carbs and fiber.
These bite-size potatoes really fill you up, while also giving you the wonderful, nutty quality that these baby potatoes bring to any dish.
The Oil of Olives: Abundant in wholesome lipids, it confers a silky mouthfeel and magnifies the savor of dishes.
Sharpness that balances creaminess, adds crunch and color: Red onion.
Mustard from Dijon: A zesty bite that contributes to the creation of depth, counterbalancing the components that are creamy.
Dill, Fresh: Bright herbiness and refreshing pop that elevate flavor complexity.
Capers: They are salty and tangy and add a delightful zing to the mix.
Protein-packed, hard-boiled eggs lend the salad creaminess and bulk.
Ingredient Quantities
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup parsley, chopped
- 3 tablespoons capers, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 celery stalk, diced
- 1/2 cup cherry tomatoes, halved
Instructions
1. The oven should be preheated to 400°F (200°C). The halved baby potatoes must be tossed with 2 tablespoons of olive oil, salt, and black pepper. They should be spread onto a baking sheet and roasted for 20-25 minutes or until they are fork-tender and golden brown. After that, they must be allowed to cool slightly.
2. As the potatoes roast, make the dressing. In a large bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, and lemon juice. Gradually whisk in the remaining tablespoon of olive oil, and ensure the dressing is combined well.
3. Finely chop the red onion, and add it to the dressing along with the freshly chopped dill, parsley, and the capers. Stir it all together to make a uniformly mixed dressing.
4. Carefully incorporate the roasted potatoes, which have cooled somewhat, into the dressing mixture. Make certain that the potatoes are completely covered and mixed well with the dressing.
5. In another small bowl, mix the mayonnaise thoroughly with the hard-boiled eggs that have been finely chopped. Be sure to distribute the egg pieces evenly all throughout the mayonnaise.
6. Slowly incorporate the mayonnaise and egg blend with the potato mixture, being careful not to deflate the potatoes.
7. Fold in the diced celery and halved cherry tomatoes. When you do this, take care, as usual, not to break the potatoes.
8. Sample the potato salad and, if necessary, adjust the seasoning, adding more salt or black pepper to taste.
9. Ensure that the potato salad is completely mixed before transferring it to a serving dish.
10. If desired, add a few more herbs, like dill or parsley, as a garnish right before serving. The summer potato salad is good either chilled or at room temperature, so you can make it in advance, refrigerate it, and serve it right after taking it out of the fridge. Or you can serve it straight from the mixing bowl.
Equipment Needed
1. Oven
2. Baking sheet
3. Large bowl
4. Whisk
5. Small bowl
6. Knife
7. Cutting board
8. Measuring spoons
9. Fork or tongs (for tossing potatoes)
10. Mixing spoon or spatula
FAQ
- Can I use regular potatoes instead of baby potatoes?You can indeed use standard potatoes. Simply chop them into small, uniform pieces to guarantee that they will cook evenly.
- Can I make this potato salad ahead of time?Of course! It’s a wonderful dish to get ready ahead of time. Just put it in the fridge and give it a good mix before serving.
- What can I use instead of mayonnaise?If you want something a little lighter, Greek yogurt works wonderfully as a stand-in for mayonnaise in this recipe.
- Is there a vegetarian option for this recipe?The dish is vegetarian to begin with, so to create a vegan version, use an egg replacer instead of the eggs and a vegan mayo instead of the mayonnaise.
- How long can I store the potato salad in the fridge?This potato salad can last 3-4 days when you store it in the fridge—an airtight container is your best bet for keeping the salad fresh.
- What can I use instead of apple cider vinegar?If you don’t have apple cider vinegar available, you can use white wine vinegar or lemon juice as alternatives.
- Can I add other vegetables to this salad?For sure! Add some crunch and flavor by throwing in additional vegetables such as bell peppers or cucumbers.
Substitutions and Variations
Use avocado oil instead of olive oil.
In place of red onion, use either of the following: shallots or green onions.
Use whole grain mustard in place of Dijon mustard.
Use cilantro or basil for a different flavor profile instead of parsley.
Use roasted chickpeas for a vegetarian option in place of hard-boiled eggs.
Pro Tips
1. Roasting for Extra Flavor: Before roasting, consider adding a few whole, unpeeled garlic cloves to the baking sheet with the potatoes. They will roast alongside the potatoes, imparting a subtle, sweet garlic flavor. You can mash them into the dressing for a deeper flavor.
2. Herb Infusion: To maximize the flavor from the herbs, consider bruising the dill and parsley slightly with the side of a knife before chopping. This releases their oils and enhances their aroma and flavor in the salad.
3. Balanced Dressing: For a creamier texture, you can blend half of the dressed roasted potatoes in a food processor with a small splash of water or more olive oil, then mix this puree back into the potato salad for a velvety finish.
4. Egg Texture Variations: To add textural variety and make the salad visually appealing, try grating one of the hard-boiled eggs with a fine grater and leave the other coarsely chopped. This will create a mix of creamy and chunky textures throughout the salad.
5. Tomato Preparation: To prevent the cherry tomatoes from making the salad too watery, remove the seeds and excess juice before halving them. This will also help the flavors of the salad remain bright and not diluted.
Summer Potato Salad Recipe
My favorite Summer Potato Salad Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Large bowl
4. Whisk
5. Small bowl
6. Knife
7. Cutting board
8. Measuring spoons
9. Fork or tongs (for tossing potatoes)
10. Mixing spoon or spatula
Ingredients:
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup parsley, chopped
- 3 tablespoons capers, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 celery stalk, diced
- 1/2 cup cherry tomatoes, halved
Instructions:
1. The oven should be preheated to 400°F (200°C). The halved baby potatoes must be tossed with 2 tablespoons of olive oil, salt, and black pepper. They should be spread onto a baking sheet and roasted for 20-25 minutes or until they are fork-tender and golden brown. After that, they must be allowed to cool slightly.
2. As the potatoes roast, make the dressing. In a large bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, and lemon juice. Gradually whisk in the remaining tablespoon of olive oil, and ensure the dressing is combined well.
3. Finely chop the red onion, and add it to the dressing along with the freshly chopped dill, parsley, and the capers. Stir it all together to make a uniformly mixed dressing.
4. Carefully incorporate the roasted potatoes, which have cooled somewhat, into the dressing mixture. Make certain that the potatoes are completely covered and mixed well with the dressing.
5. In another small bowl, mix the mayonnaise thoroughly with the hard-boiled eggs that have been finely chopped. Be sure to distribute the egg pieces evenly all throughout the mayonnaise.
6. Slowly incorporate the mayonnaise and egg blend with the potato mixture, being careful not to deflate the potatoes.
7. Fold in the diced celery and halved cherry tomatoes. When you do this, take care, as usual, not to break the potatoes.
8. Sample the potato salad and, if necessary, adjust the seasoning, adding more salt or black pepper to taste.
9. Ensure that the potato salad is completely mixed before transferring it to a serving dish.
10. If desired, add a few more herbs, like dill or parsley, as a garnish right before serving. The summer potato salad is good either chilled or at room temperature, so you can make it in advance, refrigerate it, and serve it right after taking it out of the fridge. Or you can serve it straight from the mixing bowl.
