Description
A classic potato salad with crispy capers, perfect for summer gatherings and barbecues.
Ingredients
Scale
- 2 pounds (900g) Yukon Gold potatoes, washed thoroughly and unpeeled
- Kosher Salt
- 3/4 cup (180ml) mayonnaise or veganaise
- 3 tablespoons (45ml) whole grain mustard
- 1 tablespoon (15ml) lemon juice
- 2 cloves garlic, finely minced
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon freshly ground black pepper
- 1/4 cup (60g) dill pickles, chopped
- 1 red onion, chopped (approximately 1/2 cup or 75g)
- 5 stalks scallions, chopped
- 1/2 cup (75g) capers, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup (15g) Italian parsley, chopped
- Freshly ground black pepper
Instructions
- Boil & Cool Potatoes: Begin by boiling your diced potatoes in a large pot until they are fork-tender, taking around 15 to 20 minutes. After cooking, let them cool to prevent them from soaking up excess water when mixing with the dressing. Avoid mixing while hot to prevent a mushy texture.
- Prepare the Dressing: In a small mixing bowl, whisk together the olive oil, vinegar, mustard, and seasoning until well blended and slightly tangy. Doing this while the potatoes are boiling saves time. Be careful not to add too much salt, especially since you will be including salty ingredients like capers.
- Toast the Capers: In a hot pan, add a bit of oil and add the capers. Cook them until they become crispy and golden, stirring frequently to avoid burning. You will notice them popping and cracking as they cook, which adds a lovely crunch to the salad.
- Toss Together Everything: Gently mix the cooled potatoes with the dressing, then fold in the crispy capers and any additional fresh herbs you like. The salad should feel creamy but not overly wet. Mix gently to maintain the potato texture.
- Chill & Serve: Allow the potato salad to chill in the fridge for about 10 minutes to enhance the flavors. The salad should be nice and cool when served. Letting it sit allows the flavors to meld beautifully. If it tastes too salty after chilling, you can add another diced potato to balance the flavors.
Notes
- Storage Tips: Transfer to an airtight container and store in the fridge for up to 5 days.
- Expert Tips: Thoroughly drain the potatoes post-boiling to remove excess water.
- Toss the potatoes with dressing while warm to enhance flavor absorption.
- When preparing your dressing, do it while the potatoes are boiling to save time.
- For Looser Consistency: A quick stir and a splash of fresh dressing can help revive the creaminess after refrigerating.
- If the potatoes feel soggy after boiling, cooling them for about 10 minutes before mixing with dressing will help reduce moisture.
- Serving Suggestions: Pair with grilled fish or chicken, serve alongside barbecue ribs, or enjoy as part of a summer picnic spread.
- Recipe Variations: Add diced celery for extra crunch, incorporate fresh herbs like tarragon for additional flavor, or swap out capers for olives for a different taste.
- Ingredient Notes: Yukon Gold potatoes are preferred for their creamy texture; ensure they are firm and free from blemishes. If unavailable, you can substitute with yellow potatoes, such as red potatoes or fingerlings. For the mayonnaise, Greek yogurt or a tahini dressing can serve as lighter alternatives. Dill pickles can be replaced with sweet pickles, bread and butter pickles, garlic pickles, or cornichons if desired. If choosing to skip hard-boiled eggs, roasted chickpeas can add some texture and heartiness instead.
Nutrition
- Calories: 340
- Sugar: 3g
- Sodium: 1122mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 55mg