Description
Lemon and Herb Potato Salad with dill and capers is a delightful summer side dish that bursts with fresh flavors and vibrant colors. This creamy, tangy potato salad features tender baby Dutch yellow potatoes, complemented by a refreshing blend of dill, parsley, and thyme. The addition of capers adds a briny kick, making this salad stand out at any gathering. Perfect for picnics, barbecues, or potlucks, it can be made ahead of time, allowing the flavors to meld beautifully. Serve it alongside grilled chicken or turkey burgers for a satisfying meal that everyone will enjoy.
Ingredients
Scale
- 24 oz. baby Dutch yellow potatoes
- 1/2 Tbsp. sea salt
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp. fresh thyme leaves
- Extra half lemon for squeezing
- 1/4 red onion, sliced thin or diced
- 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
- Sea salt and pepper to taste
Instructions
- Boil the baby Dutch yellow potatoes in salted water for about 7 minutes until fork-tender but not mushy.
- Drain and rinse the potatoes under cool water; refrigerate for about 1 hour to cool.
- In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, grated garlic, salt, and pepper until smooth.
- Add the chilled potatoes to the dressing and gently toss to coat evenly. Stir in the sliced red onion, capers, dill, parsley, thyme, salt, and pepper.
- Squeeze an additional half lemon over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg