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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb potato salad with fresh dill and bright lemon zest. Mediterranean potato salad is tossed with Dijon mustard for a tangy, herb-forward bite and chilled until the flavors meld.
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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
Dressing base
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest zest of 2 lemons
  • 2 tbsp capers drained
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Dijon mustard
  • 0.5 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil in a Dutch oven, then add the halved baby potatoes and cook until tender, about 15 to 20 minutes. Visual cue: a fork should slide in easily with little resistance.
  2. Drain the potatoes and let them cool, about 10 minutes, so the dressing clings instead of separating. Visual cue: the steam fades and the potatoes look matte rather than glossy.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper together until smooth, about 30 seconds. Visual cue: the mixture turns slightly creamy and evenly yellow.
Toss and chill
  1. Combine the cooled potatoes with the drained capers, chopped fresh dill, and chopped fresh parsley in a bowl. Visual cue: capers and herbs are visible throughout the pile.
  2. Pour the lemon dressing over the potato mixture and toss until the potatoes are well coated, about 1 to 2 minutes. Visual cue: every potato surface looks lightly glossy with herbs speckled across it.
  3. Refrigerate for 2 hours before serving to let the flavors meld. Visual cue: the salad looks thicker and more cohesive when you stir.

Notes

Pro tip: cool the potatoes briefly before dressing so the olive oil doesn’t break and the herbs stay fresh-looking. Store covered in the refrigerator up to 3 days; the salad can be frozen up to 1 month (texture may soften). For a lighter option, use part-skim mayonnaise instead of extra dressing boosters, or reduce olive oil to 2 tbsp and add 1 tbsp extra lemon juice for tang.