This herb and caper potato salad is so good; it’s worth eating all by itself! Warm potato salads make the perfect year-round side dish for cookouts, potlucks, or family dinners. The combination of flavors means this salad can hold up against some of the boldest mains. We recommend serving this herb and caper potato salad with pork chops, grilled fish, or chicken. Try it with pulled pork, or serve alongside smoked beef brisket. This potato salad is versatile and a wonderful comfort food staple.
Ingredients for Potato Salad:
- Red potatoes, medium-sized: sub with Yukon golds or new potatoes for this potato salad.
- Red onion
- Fresh dill: Want to use a different herb? Sub with flat-leaf parsley or chopped fresh basil.
- Olive oil
- Lemon
- Capers
- Salt and black pepper
- Cooked pancetta or bacon (optional): Use thick-cut pancetta for a more toothsome bite or thinner pancetta for crunch. I recommend regular cut bacon for this herb and caper potato salad.
How to Make Herb and Caper Potato Salad:
- Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon of salt to boiling water.
- Add potatoes and cook for 15 minutes. Potatoes should be cooked through, but not mushy.
- Once tender, drain the potatoes and set them aside.
- Fry pancetta (or bacon), drain and chop into small pieces.
- Whisk together lemon juice with olive oil—season with 1 teaspoon of salt and 1/2 teaspoon black pepper.
- Stir in half of the dill and all of the capers.
- Place potatoes in a large bowl. Pour caper vinaigrette over the top and add cooked pancetta and red onion.
- Scoop herb and caper potatoes into a serving dish and top with remaining chopped dill. Serve immediately, cover the bowl with plastic and keep it chilled in the refrigerator for 2 hours before serving.
- Store leftover herb potato salad in an airtight container in the refrigerator and enjoy it the following day. These potatoes will keep for 3 days.
- If you have pitted kalamata olives on hand, we recommend chopping up about 10 or so and adding them to the herb and caper potato salad!
Herb and Caper Hot Potato Salad
This herb and caper potato salad is so good it is worth eating all by itself. Hot potato salad it is perfect for year round cookouts and the combination of fantastic flavors means this "salad" can hold up against some of the boldest dishes. I recommend serving this hot potato salad with pork chops, grilled fish, or chicken.
Print PinServings: 6 People
Calories: 127kcal
Ingredients
- 8-9 , medium red potatoes cut into fourths or smaller
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- juice of 1 lemon
- 2 tablespoons capers
- 1 teaspoon salt plus more for boiling
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup diced and cooked pancetta or bacon (optional)
Instructions
- Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon of salt to boiling water. Add potatoes and cook for 15 minutes. Potatoes should be cooked through, but not mushy. Once tender, drain potatoes and set aside.Fry pancetta (or bacon), drain, and chop into small pieces. Whisk together lemon juice with olive oil. Season with 1 teaspoon of salt and 1/2 teaspoon black pepper. Stir in half of the dill and all of the capers.
- Place potatoes in a large bowl. Pour caper vinaigrette over top and add cooked pancetta, and red onion. Scoop potatoes into a serving dish and top with remaining chopped dill. Serve immediately, or cover bowl with plastic and keep chilled in the refrigerator for 2 hours before serving.
- Store leftovers in an airtight container in the refrigerator and enjoy it the following day. These potatoes will keep for 3 days.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 529mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
