This Caper Potato Salad takes the traditional recipe up a notch with a tangy, creamy sauce that combines sour cream, dill, lemon zest, and a bold burst of capers.
This Caper Potato Salad takes the traditional summer side dish recipe up a notch with a zesty, creamy sauce.
The result is a flavorful and refreshing side dish that's perfect for summer gatherings, picnics, or as a tasty side dish to your favorite main courses.
The tender baby potatoes are coated in a rich dressing made from sour cream and Greek yogurt, which is brightened by the zesty lemon, garlic, and mustard.
The capers add a delightful tangy punch, while the fresh dill and spring onions bring a refreshing, herbaceous note. It’s a vibrant, flavorful side dish that’s perfect for any occasion.
This dish promises a taste of summer in every bite, whether you're enjoying it at a barbecue or a family dinner.
If you love potato salad, be sure to also try Greek Potato Salad, Brazilian Gaucho Potato Salad, or Broccoli Salad with Potatoes and Herbs.
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Why You'll Love This Recipe
- Flavorful: The combination of capers, dill, and lemon zest brings a vibrant, tangy flavor that's a refreshing change from traditional potato salads.
- Easy to Prepare: With just a few simple steps, you can have this salad ready in no time, making it perfect for busy days or last-minute gatherings.
- Versatile: This salad pairs well with a variety of main dishes, from grilled meats to seafood, making it a versatile addition to any meal.
- Healthy: The use of Greek yogurt and sour cream instead of mayonnaise makes this a lighter, healthier option without sacrificing creaminess.
- Crowd-Pleaser: Whether you're serving it at a picnic, barbecue, or family dinner, this potato salad is sure to be a hit with everyone.
What Are Capers?
Capers are the small, pickled flower buds of the Capparis spinosa plant, also known as the caper bush.
These buds are harvested before they bloom, then dried and pickled in brine, vinegar, or salt.
Capers are a staple in Mediterranean cuisine and are often used to add a distinctive, tangy flavor to a variety of dishes.
What Do Capers Taste Like?
Capers have a unique taste that is both tangy and salty, with a hint of lemony brininess.
Their flavor can be described as sharp and piquant, often compared to the taste of green olives or a combination of mustard and lemon.
This distinct flavor profile makes them an excellent ingredient for adding depth and complexity to recipes, particularly those involving seafood, sauces, salads, and pasta dishes.
The tanginess of capers can enhance and balance rich or creamy dishes, making them a versatile and beloved component in many culinary traditions.
Ingredients
- Baby Potatoes: These small, tender potatoes are perfect for salads because they hold their shape well. You can substitute with fingerling or any waxy potatoes if needed.
- Sour Cream: Adds a tangy creaminess to the dressing. Creme fraiche can be used as an alternative.
- Plain Greek Yogurt: Provides a rich, creamy texture with a bit of tang. Regular plain yogurt can be used, but the consistency may be slightly thinner.
- Dijon Mustard: Brings a subtle, sharp flavor that complements the capers and dill. Any mustard can work in a pinch, but Dijon is best.
- Extra Virgin Olive Oil: Adds richness and helps blend the dressing. Any good-quality olive oil will do.
- Capers: These small, pickled flower buds add a burst of tangy, salty flavor. If you don't have capers, finely chopped green olives can be a substitute.
- Fresh Dill: Adds a fresh, herbaceous note. If fresh dill isn't available, you can use dried dill, but reduce the quantity by half.
- Spring Onions (Scallions): Provide a mild onion flavor and a bit of crunch. Regular onions can be used, but they have a stronger taste.
- Garlic: Adds a depth of flavor and a bit of pungency. Fresh garlic is best, but garlic powder can be used in a pinch.
- Lemon Zest: Brightens the dressing with a fresh, citrusy note. Lemon juice can also be used if you prefer more acidity.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Wash the potatoes and cut any larger ones so they’re all similar sized pieces.
Cook the potatoes in boiling water for 15 minutes or until cooked through and tender.
Drain, rinse under cold water briefly, and pour into a large bowl to cool completely. Set aside.
In a small bowl, mix the remaining ingredients to make the sauce.
Add the sauce to the cooled potatoes and gently toss to coat.
Serve seasoned with salt and pepper.
Variations
- Herbed Potato Salad: Add a mix of fresh herbs like parsley, chives, and tarragon for a more complex flavor profile.
- Spicy Potato Salad: Add a pinch of cayenne pepper or some chopped jalapeños for a bit of heat. Or try using Sriracha Aioli.
- Creamy Avocado: Mix in some diced avocado for extra creaminess and a slight buttery taste.
- Vegan Version: Substitute the sour cream and yogurt with vegan alternatives like vegan mayo, cashew cream or coconut yogurt.
Storage
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It's not recommended to freeze this salad as the texture of the potatoes and the creaminess of the dressing will be compromised when thawed.
Top tips
Cook the Potatoes Just Right: Make sure the potatoes are tender but not falling apart. Overcooked potatoes can make the salad mushy.
Cool the Potatoes Completely: Let the potatoes cool completely before mixing with the dressing to prevent the salad from becoming watery.
Balance the Flavors: Taste the dressing before adding it to the potatoes. Adjust the seasoning with salt, pepper, or more lemon juice as needed.
FAQ
Yes, just cut them into smaller pieces so they cook evenly.
Finely chopped green olives can work as a substitute.
Absolutely! Feel free to add chopped celery, bell peppers, or even peas.
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📖 Recipe
Caper Potato Salad
Equipment
- Pot
- Bowl
Ingredients
- 750 g baby potatoes 3 cups
For the sauce
- 2 tablespoons sour cream
- 2 tablespoons plain Greek yogurt
- 2 tablespoons capers
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 spring onions scallions finely chopped
- 1 clove garlic minced
- 1 teaspoon lemon zest or juice
Instructions
- Wash the potatoes and cut any larger ones so they’re all similar sized pieces.
- Cook the potatoes in boiling water for 15 minutes or until cooked through and tender.
- Drain, rinse under cold water briefly, and pour into a large bowl to cool completely. Set aside.
- In a small bowl, mix the remaining ingredients to make the sauce.
- Add the sauce to the cooled potatoes and gently toss to coat.
- Serve seasoned with salt and pepper.
Notes
- Cook the Potatoes Just Right: Make sure the potatoes are tender but not falling apart. Overcooked potatoes can make the salad mushy.
- Cool the Potatoes Completely: Let the potatoes cool completely before mixing with the dressing to prevent the salad from becoming watery.
- Balance the Flavors: Taste the dressing before adding it to the potatoes. Adjust the seasoning with salt, pepper, or more lemon juice as needed.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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