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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb potato salad with fresh dill and parsley for a bright, tangy Mediterranean salad. Halved baby potatoes are boiled until tender, tossed with a lemon-Dijon dressing, then chilled for a vivid, spoonable texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 3 lb baby potatoes Halved.
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 lemon zest Zest of 2 lemons.
  • 2 tbsp capers Drained.
  • 2 tbsp Dijon mustard
  • 1 salt To taste.
  • 1 black pepper To taste.
Herbs
  • 0.25 cup fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a Dutch oven of salted water to a boil, then add halved baby potatoes and cook until tender, 12-15 minutes. Visual cue: potatoes should easily pierce with a fork.
  2. Drain the potatoes and let them cool until just warm or room temperature, 10 minutes. Visual cue: surfaces look matte and the steam fades.
Make the lemon-Dijon dressing
  1. Whisk olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until smooth and slightly thick, 1-2 minutes. Visual cue: the mixture turns glossy and uniform.
Toss and chill
  1. In a large bowl, combine the cooled potatoes with capers, fresh dill, and fresh parsley. Visual cue: herbs and capers are evenly distributed across the potatoes.
  2. Pour the lemon-Dijon dressing over the potato mixture and toss well until every piece is coated, 2-3 minutes. Visual cue: potatoes look lightly glazed with yellow flecks of zest.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: flavors meld and the salad chills through, with dressing clinging to the potatoes.

Notes

Pro tip: cool the potatoes to room temperature before dressing so the oil emulsifies instead of separating. Store covered in the refrigerator for 3-4 days; keep chilled for best flavor. Freezing isn’t recommended because the potatoes and herbs can become watery. For a lighter option, use half olive oil and half lemon juice in the dressing (same method) to reduce overall fat.