This Easy Lemon Herb Potato Salad is fresh and zesty! With creamy potatoes, bright lemon juice, flavorful dill, and a hint of salty capers, it’s perfect for any meal.
I love how this salad is so refreshing for summer barbecues. Plus, it’s simple to whip up! Just boil, mix, and enjoy – who knew potato salad could be this easy?
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work best for this salad because they’re creamy and hold their shape. If you’re in a pinch, any waxy potato can also be used, but avoid starchy varieties like Russets.
Lemon Juice: Fresh lemon juice adds a bright flavor. If you don’t have lemons, you can use bottled juice, but fresh is always better! Lime juice is also a great substitute for a slightly different twist.
Capers: They add a nice salty kick. If you don’t like capers, you could replace them with chopped olives or even a little pickled cucumber for that tangy flavor.
Dill: Fresh dill gives this salad its unique taste. If you’re not a fan, try substituting with fresh thyme or parsley. Dried dill can be used too, just use less (about 1 teaspoon).
Red Onion: This adds crunch and sharpness. You could swap it with green onions for a milder flavor or skip it if you prefer a simpler salad.
How Do You Make Sure Your Potatoes Are Perfectly Cooked?
Cooking the potatoes just right is key to this salad. Follow these steps for tender potatoes every time:
- Start with cold water: Place the potatoes in a pot and cover with cold water. This helps them cook evenly.
- Add salt early: A pinch of salt in the water enhances flavor. Don’t skip this step!
- Test with a fork: After about 10 minutes, poke a potato with a fork. It should slide in easily, but the potato shouldn’t be mushy.
- Cool slightly before dressing: Let the potatoes cool a bit before mixing with the dressing. This ensures they don’t absorb too much oil and keeps your salad creamy.
Easy Lemon Herb Potato Salad with Dill and Capers
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (Yukon Gold or red), halved or quartered
- 2 tablespoons capers, drained
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small red onion, finely diced
- 1 garlic clove, minced
For the Dressing:
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This potato salad takes about 15 minutes to prepare, plus another 10-15 minutes to cook the potatoes. It’s quick and easy, making it a fantastic side dish that’s bursting with flavor!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the halved or quartered baby potatoes in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer until they are fork-tender. This should take about 10 to 15 minutes depending on the size of your potatoes.
2. Prepare the Dressing:
While the potatoes are cooking, grab a large mixing bowl. In it, whisk together the fresh lemon juice, olive oil, minced garlic, and a sprinkle of salt and pepper. This dressing is what brings all the flavors together.
3. Combine Everything:
When the potatoes are done cooking, drain them and let them cool slightly. After they’ve cooled a bit, add them to the bowl with the dressing. Gently toss the potatoes to ensure they are well coated.
4. Add the Flavor:
Now it’s time to fold in the capers, chopped dill, parsley, and finely diced red onion. Give everything a gentle mix to distribute the ingredients evenly. Taste your salad and adjust the seasoning with more salt, pepper, or lemon juice if needed.
5. Serve and Enjoy:
This salad can be enjoyed warm or chilled. If you have some time, letting it sit in the fridge for a couple of hours will enhance the flavors as they meld together. Serve it at room temperature for a tasty, refreshing side dish!
Enjoy your fresh and tangy Lemon Herb Potato Salad with Dill and Capers!
FAQ for Easy Lemon Herb Potato Salad with Dill and Capers
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are recommended for their creamy texture, you can use any waxy variety like fingerling or even small yellow potatoes. Just avoid starchy potatoes like Russets, as they may become mushy.
Can I Make This Salad Ahead of Time?
Yes, this salad can be prepared a few hours in advance. In fact, letting it sit in the refrigerator for a couple of hours allows the flavors to meld beautifully. Just give it a good stir before serving!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad may thicken slightly as it sits, so you can add a splash of olive oil or lemon juice to loosen it up when serving.
Can I Customize the Herbs or Flavorings?
Definitely! Feel free to swap the dill for other fresh herbs like parsley or basil, depending on your taste preference. You can also add a pinch of red pepper flakes for a bit of heat or substitute the capers with olives for a different flavor profile.
