Lemon and Herb Potato Salad with dill and capers

This Lemon and Herb Potato Salad with dill and capers is a summer side dish must make! It’s easy, delicious, and full of fresh flavors, perfect for barbecues, picnics, or any festive gathering. The bright citrus notes combined with the richness of the herbs elevate the humble potato salad to a delightful experience. Serve it cold for a refreshing dish that will impress your family and friends.

Why You’ll Love This Recipe

• Fresh Flavors: The combination of lemon and fresh herbs creates a vibrant taste that enhances any meal.
• Easy to Prepare: With just 10 minutes of prep time, this recipe is straightforward and quick to make.
• Versatile Side Dish: Perfect for summer cookouts, holiday gatherings, or casual dinners.
• Customizable Ingredients: Add cheese or adjust herbs according to your preference for a personalized touch.
• Make Ahead Option: This salad can be prepared in advance, saving you time on busy days.

Tools and Preparation

Before diving into this vibrant Lemon and Herb Potato Salad with dill and capers recipe, gather your tools. Having everything ready will make cooking smoother.

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowl
• Whisk
• Tongs

Importance of Each Tool

• Large pot: Ideal for boiling the potatoes evenly.
• Colander: Perfect for draining water from the potatoes without losing any.
• Mixing bowl: Helps you mix all ingredients thoroughly for an even flavor.
• Whisk: Useful for blending the dressing ingredients smoothly.

Ingredients

This Lemon and Herb Potato Salad with dill and capers features fresh ingredients that come together beautifully.

For the Potatoes

• 1 24 oz. Bag baby Dutch yellow potatoes, washed and quartered
• 1/2 Tbsp. sea salt

For the Herb Mix

• 1/3 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 Tbsp. fresh thyme leaves

For Flavoring

• Extra half lemon, for squeezing
• 1/4 red onion, sliced thin or diced
• 3 Tbsp. capers

Optional Ingredients

• 1/2 cup Feta, gorgonzola or goat cheese (optional)
• Sea salt and pepper to taste

For the Dressing

• 1/2 cup Mayonnaise (I use Hellmans with Olive oil)
• 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

How to Make Lemon and Herb Potato Salad with dill and capers

Step 1: Boil the Potatoes

Boil water in a large pot, adding a pinch of sea salt. Once boiling:
1. Add the quartered potatoes.
2. Cook them for about 7 minutes or until tender enough to poke through easily with a fork.

Step 2: Cool Down the Potatoes

Once cooked:
1. Drain the potatoes using a colander.
2. Rinse them under cool water to stop cooking.
3. Place in the refrigerator for at least 1 hour to chill completely.

Step 3: Prepare the Dressing

While the potatoes are chilling:
1. In a mixing bowl, combine mayonnaise, sour cream, lemon juice, olive oil, garlic, lemon zest, salt, and pepper.
2. Whisk until smooth.
3. Taste and adjust seasoning if needed.

Step 4: Combine Ingredients

Once cooled:
1. Add the chilled potatoes to your dressing mixture.
2. Stir in red onion, capers, dill, parsley, and thyme using tongs until well mixed.
3. Adjust seasoning by adding more salt and pepper as desired.

Step 5: Serve

Before serving:
1. Squeeze an extra half lemon over the salad for added freshness.
2. Enjoy your Lemon and Herb Potato Salad with dill and capers as a flavorful side!

How to Serve Lemon and Herb Potato Salad with dill and capers

Serving Lemon and Herb Potato Salad with dill and capers can enhance any meal. This refreshing side dish pairs well with various main courses, making it a versatile addition to your summer menu.

As a Barbecue Side

• Complement Grilled Meats: This potato salad is perfect alongside grilled chicken or steaks, adding a burst of flavor.
• Pair with Veggie Skewers: The fresh herbs in the salad contrast beautifully with smoky vegetables.

At a Potluck

• Easy to Transport: The salad travels well in a sealed container, making it ideal for gatherings.
• Crowd-Pleasing Flavor: Its zesty taste appeals to many, ensuring it will be a hit among guests.

With Sandwiches

• Great with Deli Sandwiches: Serve alongside turkey or ham sandwiches for a delightful lunch.
• Perfect for Picnics: Pack it up for an outdoor meal, where its flavors can shine in the sun.

As a Light Dinner Option

• Standalone Meal: Enjoy it on its own for a light dinner, especially during hot evenings.
• Add Protein: Top it with grilled shrimp or chicken for added substance.

How to Perfect Lemon and Herb Potato Salad with dill and capers

To ensure your Lemon and Herb Potato Salad turns out perfectly every time, consider these tips:

• Bold Flavors: Use fresh herbs only. Fresh dill, parsley, and thyme elevate the taste compared to dried herbs.
• Bold Texture: Ensure potatoes are cooked until tender but not mushy. They should hold their shape in the salad.
• Bold Dressing: Allow the dressing to chill before mixing; this helps flavors meld together beautifully.
• Bold Additions: Feel free to customize by adding other ingredients like olives or cherry tomatoes for extra flavor.

Best Side Dishes for Lemon and Herb Potato Salad with dill and capers

Lemon and Herb Potato Salad pairs wonderfully with various side dishes. Here are some tasty options to consider:

1. Grilled Corn on the Cob: A sweet and crunchy addition that complements the salad’s tanginess.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing counterpoint to the potato salad.
3. Coleslaw: A creamy slaw adds texture and balances the flavors of the potato dish.
4. Roasted Vegetables: Seasonal roasted veggies provide earthy flavors that enhance the meal.
5. Deviled Eggs: These classic appetizers add richness that pairs well with the zesty potato salad.
6. Garlic Bread: Crispy garlic bread offers a delicious crunch that contrasts nicely with the creamy salad.

Common Mistakes to Avoid

When making Lemon and Herb Potato Salad with dill and capers, it’s easy to slip up. Here are some common mistakes to watch out for:

• Not salting the water – Failing to add salt to the boiling water can make the potatoes bland. Always season your water generously before cooking.
• Overcooking the potatoes – Cooking the potatoes too long can lead to mushiness. Boil them just until fork-tender for the best texture.
• Skipping the chilling step – Not cooling the potatoes before mixing can result in a soggy salad. Chill them for at least an hour to enhance their flavor and texture.
• Ignoring freshness of herbs – Using dried herbs instead of fresh can diminish the dish’s vibrant flavors. Always opt for fresh herbs for this recipe.
• Overdoing the dressing – Adding too much dressing can overwhelm the salad. Start with less and adjust to taste for a balanced flavor.
• Neglecting to taste as you go – Failing to taste your salad during preparation can lead to imbalanced flavors. Always sample as you mix to ensure it meets your preferences.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3-4 days in the refrigerator.

Freezing Lemon and Herb Potato Salad with dill and capers

• Freezing is not recommended due to potential texture changes after thawing.
• If necessary, store in a freezer-safe container for up to 1 month, but expect variations upon thawing.

Reheating Lemon and Herb Potato Salad with dill and capers

• Oven – Preheat oven to 350°F (175°C), cover with foil, and heat until warm.
• Microwave – Place in a microwave-safe bowl, cover, and heat in short bursts until warm, stirring occasionally.
• Stovetop – Heat gently in a skillet over low heat, stirring frequently until warmed through.

Frequently Asked Questions

How do I make Lemon and Herb Potato Salad with dill and capers vegan?

You can substitute mayonnaise with vegan mayo and omit any cheese toppings. This keeps it flavorful without dairy.

Can I use other types of potatoes?

Yes! While baby Dutch yellow potatoes work great, you can also try red or Yukon gold potatoes for different textures.

What are some variations of this potato salad?

Feel free to customize by adding ingredients like cherry tomatoes, olives, or even cooked bacon for extra flavor!

How should I serve Lemon and Herb Potato Salad with dill and capers?

This salad pairs well with grilled meats, fish dishes, or as part of a picnic spread. Serve it cold or at room temperature for best results.

Can I prepare this potato salad ahead of time?

Absolutely! You can make it a day in advance. Just keep it stored in the fridge until serving time.

Final Thoughts

This Lemon and Herb Potato Salad with dill and capers is not only refreshing but also versatile enough to suit various occasions. Whether you’re hosting a summer barbecue or simply looking for a delicious side dish, this recipe won’t disappoint. Feel free to customize it by adding your favorite ingredients!

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Lemon and Herb Potato Salad with dill and capers

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• Author: Jennifer
• Total Time: 17 minutes
• Yield: About 6 servings 1x

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Description

Lemon and Herb Potato Salad with dill and capers is a refreshing twist on a classic side dish, perfect for summer gatherings. This vibrant salad combines the bright flavors of lemon with aromatic fresh herbs, elevating simple potatoes into a delightful culinary experience. Quick to prepare and easy to customize, it’s an ideal companion for barbecues, picnics, or any festive occasion. Chill it for a satisfying cold dish that will surely impress your family and friends.

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Ingredients

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• 1 24 oz. bag baby Dutch yellow potatoes
• 1/3 cup fresh dill
• 1/4 cup fresh parsley
• 2 Tbsp. fresh thyme leaves
• 1/4 red onion
• 3 Tbsp. capers
• 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
• Optional: 1/2 cup feta, gorgonzola or goat cheese
• Sea salt and pepper to taste

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Instructions

1. Boil water in a large pot with sea salt. Add quartered potatoes and cook for about 7 minutes until tender.
2. Drain potatoes using a colander and rinse under cool water. Chill in the refrigerator for at least 1 hour.
3. In a mixing bowl, combine mayonnaise, sour cream, lemon juice, olive oil, garlic, lemon zest, salt, and pepper. Whisk until smooth.
4. Add cooled potatoes to the dressing along with red onion, capers, dill, parsley, and thyme. Mix gently until well combined.
5. Squeeze additional lemon before serving.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg