Description
Lemon and Herb Potato Salad with dill and capers is a refreshing summer side dish that elevates any meal. This vibrant salad features tender baby Dutch yellow potatoes mixed with fresh herbs, zesty lemon dressing, and tangy capers. Perfect for barbecues, picnics, and potlucks, it combines ease of preparation with bold flavors, making it a crowd favorite. Whether served alongside grilled meats or as part of a light lunch, this creamy potato salad is not only delicious but also customizable to suit your taste. Enjoy the delightful balance of textures and tastes that will brighten up your summer gatherings!
Ingredients
Scale
- 24 oz baby Dutch yellow potatoes
- 1/2 Tbsp sea salt
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp fresh thyme leaves
- Extra half lemon for squeezing
- 1/4 red onion, sliced thin or diced
- 3 Tbsp capers
- 1/2 cup Optional: Feta, gorgonzola, or goat cheese
- Sea salt and pepper to taste
- 1/2 cup Mayonnaise
- 1/4 cup sour cream
- 1 1/2 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- Zest of 1 lemon
- 3 cloves grated garlic
- Sea salt and pepper to taste
Instructions
- Boil the potatoes in salted water for about 7 minutes until fork-tender. Drain and cool under running water.
- Refrigerate the cooled potatoes for an hour.
- In a mixing bowl, combine mayonnaise, sour cream, lemon juice, garlic, salt, and pepper; mix well.
- Add the chilled potatoes, along with dill, parsley, capers, red onion, salt, and pepper to the dressing. Toss gently to coat.
- Squeeze extra lemon juice over the salad before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg