This creamy potato salad is a sunshine-filled dish with a zesty lemon kick. It mixes tender potatoes with fresh herbs, dill, and briny capers for a tasty twist.
Don’t be surprised if this salad becomes the star at your next barbecue! I love serving it chilled; it’s perfect on a hot day and always makes me smile. 😄
Key Ingredients & Substitutions
Baby Potatoes: I recommend Yukon Gold or red potatoes for their creaminess and flavor. If they’re not available, you can use regular russet potatoes, but make sure to cut them into smaller pieces to keep them tender.
Mayonnaise: For a rich creaminess, mayonnaise is perfect here. If you want a lighter option, swap half of it with Greek yogurt. It adds a nice tang without losing that creamy texture!
Dill: Fresh dill brings a unique herbal flavor. If you don’t have fresh, you can use dried dill (just 1 tablespoon). While dried won’t be as vibrant, it does the trick in a pinch. I personally love using fresh for that burst of flavor!
Capers: These little green gems add a briny sharpness. If you’re looking for a substitute, green olives work well, but they will change the flavor slightly. Adjust based on your taste preference!
How Do I Cook Potatoes to Get Perfect Texture?
Cooking potatoes just right is key for this salad. You want them tender but not mushy. Here’s how:
- Start with cold water. This helps cook the potatoes evenly.
- Salt the water! It’s crucial for flavor—don’t skimp.
- Once boiling, reduce the heat to simmer. Keep it gentle to avoid breaking the potatoes apart.
- Check doneness at about 10 minutes by piercing with a fork; they should feel soft but firm.
- Drain promptly and let them cool slightly before mixing to avoid them getting soggy.
With these tips, you’ll have perfectly cooked potatoes every time!
How to Make Creamy Lemon Herb Potato Salad with Dill & Capers
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (Yukon Gold or red potatoes), halved or quartered
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 small shallot, finely minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time Needed:
This delicious potato salad takes about 15 minutes to prepare and 1 hour of chilling time in the refrigerator. If you have more time, letting it chill longer will enhance the flavors even more!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved or quartered potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer. You want them to cook until they are just tender when pierced with a fork, which should take about 10-15 minutes, depending on the size of the pieces.
2. Drain and Cool:
Once the potatoes are cooked, carefully drain them in a colander and let them cool for a few minutes. You want them to be warm but not hot for the next step!
3. Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, lemon zest, Dijon mustard, and minced shallot until you have a smooth and creamy dressing. This combination gives the salad a tangy and rich flavor that you’ll love!
4. Combine Potatoes and Dressing:
Gently add the cooled potatoes to the bowl with the dressing. Use a spatula to toss them carefully, ensuring that all the potatoes are coated with the creamy mixture.
5. Add Fresh Herbs and Capers:
Now it’s time to fold in the chopped capers, dill, parsley, and chives. These fresh ingredients will brighten up the salad and give it a wonderful aroma. Don’t forget to season it with salt and freshly ground black pepper to taste!
6. Chill the Salad:
Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Allow it to chill for at least 1 hour. This waiting time lets all those delicious flavors mingle together!
7. Serve and Enjoy:
Before serving, give the potato salad a gentle stir to mix everything again. Taste it and adjust the seasoning if needed. For a nice finishing touch, garnish with a little extra dill or lemon zest right before serving!
This creamy lemon herb potato salad makes for a fabulous side dish with grilled meats, seafood, or it can stand alone as a delightful picnic option. Enjoy every bite!
FAQ for Creamy Lemon Herb Potato Salad with Dill & Capers
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes work best for creaminess and flavor, you can use any type of small to medium potatoes. Just make sure to cut them into similar-sized pieces to ensure even cooking!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit, so don’t hesitate to enjoy it later in the week!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making in advance. You can prepare it up to 24 hours ahead of time and keep it refrigerated. Just give it a good stir before serving to redistribute the dressing!
What Can I Use Instead of Mayonnaise?
If you prefer a lighter option, you can substitute mayonnaise with Greek yogurt or a mix of sour cream and Greek yogurt. This will still give you a creamy texture with a tangy flavor!
