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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb salad potato salad with fresh dill and bright lemon dressing. Baby potatoes are boiled until tender, tossed with capers and herbs, then chilled for a tangy Mediterranean side.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 3 lb baby potatoes
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest zest of 2 lemons
  • 2 tbsp capers drained
  • 0.25 cup fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Dijon mustard
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook the baby potatoes until tender, about 15–20 minutes, until a knife slides in easily.
  2. Drain the potatoes well and let them cool until warm, not hot, about 10–15 minutes, so they can absorb the dressing.
Make the lemon-dijon dressing
  1. Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth and glossy, about 30–60 seconds.
Toss and chill
  1. Combine the cooled potatoes with capers, fresh dill, and fresh parsley, tossing just until evenly distributed with green flecks and capers.
  2. Pour the lemon-dijon dressing over the potato mixture and toss well until the potatoes look evenly coated and lightly shiny.
  3. Cover and refrigerate for 2 hours, until cold and flavors melded, then serve straight from the bowl with visible dill and capers.

Notes

For best texture, cool the potatoes until warm rather than hot so the dressing clings instead of sliding off. Refrigerate leftovers in a sealed container up to 3–4 days; freezer not recommended. To make it lighter, use 1–2 tablespoons less olive oil or swap in a reduced-fat mustard for a slightly lower-calorie dressing.