Herbed Potato Salad With Capers
This Herbed Potato Salad with Capers and Onions is one of my favorite ways of preparing potatoes. While still warm, baby potatoes are tossed with a rich salad dressing made from fresh herbs, mustard, olive oil, lemon juice, and garlic. This way, potatoes perfectly absorb all flavors from the dressing and we’re getting a great side dish for grilled meat, fish, or baked sausages.
    Servings Prep Time
    5portions 45min
    Servings Prep Time
    5portions 45min
    1. Wash the potatoes, cut them into equal pieces if they’re bigger, and put them in cold, salted water. Bring water to a boil and cook potatoes until they become soft. Be careful not to overcook.
    2. Meanwhile, near the end of cooking potatoes, prepare the dressing. Coarsely chop fresh herbs and blend them together with mustard, olive oil, lemon juice, garlic, and pepper in a blender. Once the potatoes are cooked, strain them. Slice the onions into half-moons and add to warm potatoes together with capers and the dressing and toss everything thoroughly.
    3. Give it a try and add more salt or olive oil if necessary. Serve warm or cold.
    Recipe Notes
    • Instead of capers, you can use pickles.
    • All herbs that I’m using in this recipe are fresh. If you don’t have access to fresh herbs, you can use dry ones, but you’ll have to adjust the quantities.
    • If you find this potato salad too sour, you can add 1 teaspoon of honey or maple syrup to the dressing.