Description
A bright and refreshing potato salad made with baby Dutch yellow potatoes, fresh herbs, lemon zest, and capers, tossed in a creamy lemon mayonnaise dressing. Perfect for summer gatherings and easy side dishes.
Ingredients
- 1 (24 oz) bag baby Dutch yellow potatoes, washed and quartered
- 1/2 tbsp sea salt
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh thyme leaves
- 1/4 red onion, thinly sliced or diced
- 3 tbsp capers
- 1/2 cup optional feta, gorgonzola, or goat cheese
- Sea salt and pepper to taste
- 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 garlic, grated
- Extra 1/2 lemon for squeezing before serving
Instructions
1. Bring a large pot of water to a boil and add sea salt. Add the potatoes and cook for about 7 minutes or until a fork easily pierces them
2. Drain the potatoes and rinse under cool water, then place them in the refrigerator to cool for about 1 hour
3. In a bowl, whisk together the mayonnaise, sour cream, lemon juice, olive oil, lemon zest, grated garlic, salt, and pepper to make the dressing
4. Add the cooled potatoes to a large bowl and pour the dressing over them
5. Add the sliced red onion, capers, dill, parsley, and thyme, then gently toss everything together using tongs
6. Season with additional salt and pepper to taste and sprinkle with optional cheese if desired
7. Squeeze fresh lemon juice from the remaining half lemon over the salad just before serving
Notes
Cooling the potatoes helps them hold their shape and absorb the dressing better
Fresh herbs are key to the bright flavor of this salad, so avoid substituting dried herbs if possible
You can add feta, goat cheese, or gorgonzola for extra creaminess and tang
This salad can be prepared a few hours ahead and stored in the refrigerator until ready to serve