5.0 from 51 votes
Potato Salad with Capers Recipe
This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 340 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the potatoes:
- 2 pounds Yukon gold potatoes washed thoroughly and unpeeled
- 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 freshly ground black pepper
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 hard-boiled eggs chopped
- 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.
Cup of Yum
Notes
- To Store Leftovers place them to an airtight container and store in the fridge for up to 5 days.
- Make Ahead: If you are looking to get ahead for a party, this salad will keep well in the fridge, tightly wrapped in plastic wrap for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
- Freezing: I do not recommend freezing this potato salad recipe.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
55mg
(18%)
Sodium
1122mg
(47%)
Potassium
735mg
(21%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
421IU
(8%)
Vitamin C
38mg
(42%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340
% 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.