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Lemon Caper Potato Salad with Fresh Herbs
Print Recipe
Course Side Dish
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Colander
  • Mixing bowl

Ingredients
  

  • 1.5 pounds baby potatoes, halved
  • 1/4 cup extra virgin olive oil
  • Zest and juice of 1 large lemon
  • 3 tablespoons capers, drained and rinsed
  • 1 small shallot, finely minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.
  • Drain the potatoes in a colander and let them cool for 10 minutes in a large mixing bowl.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, capers, and minced shallot. Season with salt and pepper.
  • Pour the dressing over the slightly warm potatoes and toss gently to coat.
  • Add the chopped parsley and dill, then toss again until the herbs are evenly distributed. Taste and adjust seasoning if needed.

Notes

Let the salad rest for at least 30 minutes before serving so the flavors can blend. If you prepare it ahead, hold the herbs until just before serving to keep their color bright. A squeeze of extra lemon right before the potluck can refresh the taste if it has been sitting.
Course: Side Dish
Cuisine: Mediterranean
Equipment: Large pot, Colander, Mixing bowl