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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb potato salad with tender baby potatoes tossed in a bright olive oil–lemon dressing. Fresh dill, parsley, and capers give it a Mediterranean tangy salad finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 3 lb baby potatoes
olive oil
  • 0.25 cup olive oil
lemon juice
  • 3 tbsp lemon juice
lemon zest
  • 2 lemons zest of 2 lemons
capers, drained
  • 2 tbsp capers drained
fresh dill, chopped
  • 0.25 cup fresh dill chopped
fresh parsley, chopped
  • 2 tbsp fresh parsley chopped
Dijon mustard
  • 2 tbsp Dijon mustard
salt and pepper to taste
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add halved baby potatoes and boil until tender, about 15–20 minutes. Look for a knife to slide through easily with little resistance.
  2. Drain the potatoes and cool them for 5–10 minutes, just until warm rather than steaming. The surfaces should look dry and not glossy with water.
Make the lemon dressing
  1. Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper in a bowl until smooth and evenly combined. The dressing should look slightly thickened and glossy.
Assemble and chill
  1. Combine the potatoes with capers, fresh dill, and fresh parsley in a bowl. Toss gently so herbs are evenly distributed throughout.
  2. Pour the lemon dressing over the potato mixture and toss well to coat every piece. The salad should look glossy with bright lemon flecks.
  3. Refrigerate the potato salad for 2 hours before serving. It will look more cohesive as the dressing chills and clings to the potatoes.

Notes

For the best texture, cool the potatoes briefly before dressing so they absorb flavor without turning mushy. Store covered in the refrigerator up to 4 days; freeze no (herbs and capers lose texture). For a dairy-free swap, this recipe already is dairy-free—use grainy mustard or whole-grain mustard in place of Dijon if you want extra texture.