Potato Salad with Capers Recipe
User Reviews
5
Potato Salad with Capers Recipe
Description
The Potato Salad with Capers recipe starts by boiling whole Yukon gold potatoes with skin on until just tender. After cooling, they are diced and gently combined with a creamy dressing featuring mayonnaise, whole grain mustard, lemon juice, garlic, salt, and black pepper.
The salad includes chopped dill pickles for acidity, red onion and scallions for sharpness, capers for briny flavor, chopped hard-boiled eggs for richness and texture, and fresh Italian parsley for brightness. These elements create a balanced potato salad with varied tastes and textures.
This salad can be served warm, at room temperature, or cold, making it versatile for different occasions. It pairs well with grilled or roasted meats as a side.
Store leftovers in an airtight container refrigerated for up to 5 days. For make-ahead preparation, the salad can be chilled for 2-3 days though potatoes may absorb dressing, so consider reserving some dressing separately for serving if a looser texture is preferred. Freezing is not recommended.
Ingredients
For the potatoes:
- 2 pounds potato washed thoroughly and unpeeled, Yukon gold variety
- kosher salt
For the dressing:
- 3/4 cup mayonnaise or veganese
- 3 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- 2 cloves garlic finely minced or pressed through a garlic press
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
For the salad:
- 1/4 cup dill pickles chopped
- 1 red onion a small one - approximately 1/2 cup chopped onions
- 5 talks scallions both green and white parts, chopped
- 1/2 cup capers drained
- 2 egg chopped, hard-boiled
- 1/4 cup Italian parsley chopped
Instructions
- Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool.
- Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
- Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This salad can be made 2-3 days in advance; note that potatoes will absorb dressing over time.
- If you prefer a more loosely dressed salad when serving, prepare extra dressing separately to add fresh.
- Freezing this potato salad is not recommended as texture will deteriorate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 1122mg | 47% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 38mg | 42% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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