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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb salad made with Mediterranean potato and bright lemon-dill dressing. Baby potatoes are boiled until tender, tossed with capers, fresh herbs, and Dijon for a tangy, refreshing side salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes base
  • 3 lb baby potatoes
Lemon herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 lemon zest Zest of 2 lemons
  • 2 tbsp capers Drained
  • 0.25 cup fresh dill Chopped
  • 2 tbsp fresh parsley Chopped
  • 2 tbsp Dijon mustard
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and cook the halved baby potatoes for 12 to 15 minutes, until tender when pierced with a fork (no longer than needed). You should see the potatoes turn easily and break down slightly at the edges.
  2. Drain the potatoes and spread them on a sheet pan to cool for 10 to 15 minutes so the dressing won’t melt and pool.
Make the lemon-dijon dressing
  1. Whisk olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth and glossy, about 30 to 60 seconds.
Toss and chill
  1. In a serving bowl, combine cooled potatoes with capers, fresh dill, and fresh parsley until evenly distributed.
  2. Pour the lemon-dijon dressing over the potato mixture and toss until every potato is lightly coated with a bright yellow sheen.
  3. Cover and refrigerate for 2 hours to let flavors meld before serving, stirring once after about 60 minutes so the herbs stay evenly spread.

Notes

Pro tip: Cool the potatoes fully before dressing so the olive oil firms up slightly and clings to the potatoes instead of turning greasy. Refrigerate in a covered container for 3 to 4 days; the texture softens slightly but stays flavorful. Freezing: no. Dietary swap: use whole-grain mustard instead of Dijon if you prefer a milder, more neutral tang.