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Lemon & Herb Potato Salad with Dill and Capers

Lemon caper herb salad potato salad with fresh dill and Mediterranean flavors. Baby potatoes are boiled until tender, tossed in a bright lemon-Dijon dressing, then chilled for a tangy, herb-forward salad.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 3 lb baby potatoes Halve for even cooking.
Dressing base
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 lemons (zest) Zest 2 lemons.
  • 2 tbsp Dijon mustard
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Mix-ins
  • 2 tbsp capers, drained
  • 0.25 cup fresh dill, chopped
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, add the baby potatoes, and cook until tender, 12–15 minutes. Visual cue: a fork slides in easily with little resistance.
  2. Drain the potatoes and cool them for 5 minutes. Visual cue: the cut surfaces look matte and steam has subsided.
Make the lemon-Dijon dressing
  1. Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until the mixture looks smooth and slightly thickened. Visual cue: the dressing is glossy with no mustard streaks.
Toss and chill
  1. Combine the cooled potatoes with the capers, fresh dill, and fresh parsley in a serving bowl. Visual cue: herbs are evenly dotted throughout the potatoes.
  2. Pour the lemon-Dijon dressing over the potato mixture and toss well until everything is coated. Visual cue: the potatoes look evenly bright and lightly glossy.
  3. Refrigerate for 2 hours before serving. Visual cue: the salad looks more cohesive and flavors taste more blended after chilling.

Notes

For the best texture, let the potatoes cool slightly before dressing so they don’t turn mushy. Store covered in the refrigerator up to 3 days; the flavors deepen overnight. Freezing is not recommended because herbs and potatoes change texture. For a dairy-free option, this recipe is already dairy-free—just ensure any mustard used has no added milk ingredients.