Caper Potato Salad
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.
Servings: 6
Calories: 131kcal
Cost: $7
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
Calories: 131kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 554mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 1mg