This potato salad recipe with capers is a delicious twist on the classic, adding tangy bursts of flavor that cut through the creamy dressing. Capers give the salad a briny brightness, making it the perfect side for picnics, barbecues, or any meal where you want something fresh and vibrant. It’s easy to make ahead and gets even better as the flavors meld.
Ingredients
- 2 pounds (900g) Yukon Gold potatoes, scrubbed
- 1/2 cup mayonnaise
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 1 small red onion, finely diced (about 1/3 cup)
- 1/2 cup celery, finely chopped (about 2 stalks)
- 1/4 cup capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional, but recommended)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs (optional, for garnish)
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold, well-salted water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are just fork-tender, about 18–22 minutes depending on their size. Do not overcook.
- Drain and cool: Drain the potatoes and let them sit until cool enough to handle, about 10–15 minutes. Peel if desired (Yukon Gold skins are tender and can be left on for extra texture and nutrients).
- Cut the potatoes: Once cooled, cut the potatoes into bite-sized pieces (about 1-inch cubes). Place them in a large mixing bowl.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, olive oil, Dijon mustard, and white wine vinegar until smooth and well combined. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Build the salad: Add the diced red onion, celery, capers, chopped parsley, and dill to the bowl with the potatoes.
- Dress and toss: Pour the dressing over the potato mixture. Gently toss with a large spoon or spatula until everything is evenly coated. Taste and adjust seasoning with more salt or pepper if needed.
- Chill (recommended): Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. The salad can be served at room temperature or chilled.
- Optional egg garnish: If using eggs, place them in a small saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Drain, cool under cold water, peel, and slice. Arrange slices on top of the salad just before serving.
Tips
- Potato variety: Yukon Golds are ideal for their creamy texture and thin skins, but red potatoes or fingerlings also work well and hold their shape when tossed.
- Capers substitution: If you don’t have capers, try chopped cornichons, green olives, or even a spoonful of relish for a similar briny note.
- Herb flexibility: Fresh herbs add brightness, but you can use chives, tarragon, or basil in place of parsley and dill.
- Don’t overmix: Toss the potatoes gently to avoid breaking them up too much, especially while they’re still warm.
Serving Suggestions
This potato salad with capers pairs beautifully with grilled meats such as chicken, steak, or sausages. It’s also excellent alongside roasted salmon or grilled shrimp, where the capers echo the flavors of many Mediterranean seafood dishes. For a vegetarian meal, serve it with an assortment of grilled vegetables or as part of a picnic spread with crusty bread, cheeses, and fresh greens. Because the salad has a tangy, assertive flavor, it can stand up to rich mains and is a welcome addition to potlucks and summer cookouts.
Variations
- Vegan version: Replace mayonnaise with vegan mayo, and skip the eggs for a fully plant-based salad. The olive oil and mustard dressing keeps it creamy and flavorful.
- German-inspired: Use whole-grain mustard in place of Dijon, add a splash of pickle juice to the dressing, and toss in cooked, crumbled bacon for smoky depth.
- Lemon zest: Add the finely grated zest of one lemon to the dressing for a brighter, citrusy note that complements the capers.
- Extra veggies: Stir in blanched green beans, sliced radishes, or halved cherry tomatoes for more color and crunch.
Storage and Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, give it a gentle stir before serving, as the dressing can settle. Do not freeze, as the potatoes and mayonnaise-based dressing do not thaw well and can separate or become watery.
Potato salad is best enjoyed cold or at cool room temperature. If you prefer it slightly warmer, let the salad sit at room temperature for about 30–45 minutes before serving, but do not leave it out for more than 2 hours to avoid food safety risks. Do not microwave, as this can cause the mayonnaise to separate and the salad to lose its texture.
Frequently Asked Questions
- Should I peel the potatoes for potato salad?
- Peeling is optional, especially with Yukon Gold or red potatoes, which have thin, tender skins. Leaving the skins on adds texture, nutrients, and a rustic look. If you prefer a smoother salad, peel the potatoes after cooking, when the skins slip off easily.
- Can I make potato salad with capers ahead of time?
- Yes, potato salad tastes even better when made ahead. Prepare the salad up to 24 hours in advance and store it covered in the refrigerator. Add fresh herbs or garnish just before serving for the best appearance and flavor.
- How do I prevent the potatoes from getting mushy?
- Start potatoes in cold water and simmer gently, checking doneness frequently. Drain as soon as they’re just fork-tender, and avoid overcooking. Let them cool slightly before tossing with dressing to help maintain their shape.
- Are capers very salty, and do I need to rinse them?
- Capers are naturally salty and briny, so rinsing them under cold water before adding them to the salad is recommended. This helps balance their flavor and prevents the salad from becoming overly salty. Adjust the added salt in the dressing as needed.
- Can I use other types of potatoes?
- Yes, red potatoes and fingerlings are also excellent choices because they hold their shape well. Avoid starchy varieties like russets, which tend to fall apart and become mealy in salads.
- Is it safe to leave potato salad out at a picnic?
- Potato salad should not be left out at room temperature for more than 2 hours, or 1 hour if it’s very hot outside. To keep it safe, serve the salad in a bowl set over ice or bring it out just before eating and return leftovers to the fridge promptly.