This creamy potato salad is bursting with fresh flavor! Made with tender potatoes, zesty lemon, and a sprinkle of dill and capers, it’s a perfect side dish for any meal.
Who knew potatoes could be so exciting? I like to serve this salad cold, especially on hot days—it’s like a refreshing hug for your taste buds! 😄
Key Ingredients & Substitutions
Potatoes: Small new potatoes or baby Yukon Golds are fantastic for this salad because they hold their shape well. If they’re not available, you can try red potatoes or even fingerlings. Just make sure they are waxy for creaminess!
Mayonnaise: A classic base for creaminess. If you’re looking for a lighter option, use a low-fat mayo or swap in Greek yogurt for a boost of tanginess and protein!
Lemon Juice and Zest: Fresh lemon is key to brightening the flavors. If you’re in a pinch, bottled lemon juice works, but I prefer the fresh taste. Don’t skip the zest; it’s a game changer!
Capers: These add a nice briny touch. If you don’t have any, pickles or olives can work too! Just chop them finely to incorporate that tangy flavor.
Dill: Fresh dill is super aromatic in this dish. If it’s out of season, dried dill can be used—just use about one-third of the amount since it’s more concentrated.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes properly is crucial to this salad. Here’s how to get it right:
- Start with cold water to help even cooking. Salt the water generously as it seasons the potatoes.
- Boil on medium-high until tender, but be careful not to overcook. You want them tender but firm enough to hold their shape!
- After draining, allow them to cool slightly before cutting. This helps them absorb the dressing better.
When you mix the warm potatoes with the dressing, they soak up those flavors beautifully. Don’t rush the chilling step afterward, as it lets all those yummy flavors come together!
How to Make Creamy Lemon Herb Potato Salad with Dill & Capers
Ingredients You’ll Need:
For the Salad:
- 2 pounds small new potatoes or baby Yukon Gold potatoes
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1 small shallot, finely minced (optional)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
How Much Time Will You Need?
This creamy potato salad takes about 15 minutes of prep time and 12-15 minutes of cooking time. Be sure to chill the salad in the refrigerator for at least 1 hour to let all the flavors blend together, making the total time about 1 hour and 30 minutes. It’s an easy dish to prepare ahead of time!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the small potatoes thoroughly. Place them in a large pot and cover them with cold water, adding enough so that there’s about an inch of water above the potatoes. Sprinkle in a generous pinch of salt to season the potatoes as they cook.
2. Boiling the Potatoes:
Turn the heat to medium-high and bring the water to a boil. Cook the potatoes until they are tender when pierced with a fork—this should take about 12 to 15 minutes, depending on the size of your potatoes. No one likes mushy potatoes, so keep an eye on them!
3. Preparing the Pots:
Once the potatoes are done, drain them and let cool for a few minutes. When they’re cool enough to handle, halve or quarter them as you prefer. Warm potatoes absorb flavors better, so don’t let them cool down completely!
4. Making the Dressing:
While the potatoes are cooling, grab a large bowl. Whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, lemon zest, and Dijon mustard until smooth and creamy. This dressing is the heart of your potato salad!
5. Mixing in Flavors:
Now, add the capers, chopped dill, parsley, green onions, and shallot (if you’re using it) to the dressing. Give it a good stir to combine all the flavors nicely.
6. Combining Everything:
Gently fold the warm, cut potatoes into the dressing mixture. Make sure to do this carefully so you don’t break up the potatoes too much. You want them to hold their shape!
7. Seasoning the Salad:
At this point, taste your salad! Season it with salt and freshly ground black pepper to your liking. If you want it to be a bit more tangy, add a little extra lemon juice or dill.
8. Chilling Time:
Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 1 hour. This chilling time lets all those wonderful flavors mix together and make the salad even tastier!
9. Serving Your Creation:
When you’re ready to serve, pull the potato salad out from the fridge. It’s perfect served cold or at room temperature. For an extra touch, sprinkle some additional fresh dill on top for garnish.
Enjoy this delicious, creamy potato salad alongside grilled meats or as a standalone refreshing dish! Your taste buds will thank you! 🌿🍋
Frequently Asked Questions
Can I Use Different Potatoes for This Salad?
Absolutely! While small new potatoes or baby Yukon Golds are ideal, you can also use red potatoes or even fingerling potatoes. Just make sure they’re waxy, as they hold their shape better in salad.
How Can I Make This Salad Healthier?
If you’re looking to lighten it up, you can substitute low-fat mayonnaise or use Greek yogurt for a tangy twist. Adding more fresh herbs or extra veggies like bell peppers or celery can also boost the nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The salad may thicken slightly as it sits—add a splash of lemon juice or a bit more yogurt or mayo when serving leftovers to refresh the flavor and texture.
Can I Make This Salad Ahead of Time?
Yes, you can! This salad tastes even better after a day in the fridge, as the flavors meld together beautifully. Just cover it tightly and refrigerate until you’re ready to serve!
