Dill Potato Salad with Capers (No Mayo)

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This no-mayo potato salad with capers is a low-effort, high-impact summer side dish perfect for picnics and barbecues.

Mayo-less dill potato salad with capers, on a vintage Danish plate.

There are not many recipes I would consider my “signature” dishes, but this dill potato salad with capers is definitely the leader of the shortlist. It’s one of my favorite things to cook in the warmer months, and I usually make it at least once on our annual summer camping trip. And if it’s easy enough to make in the woods, trust me – it’s an absolute breeze in a home kitchen.

This herbed potato salad forgoes mayo in favor of a light and bright olive oil dressing with lemon, raw garlic, and mustard. The briny capers and obscene amount of dill make every bite pop with flavor.

The Recipe at a Glance

This salad starts with baby potatoes that are boiled until tender. While they’re simmering, you mix up a simple dressing of olive oil, lemon juice, mustard, and garlic, and combine it with a generous amount of capers and chopped dill. Then you toss the warm potatoes with the seasonings, and that’s it!

Key Ingredients + Substitutions

Ingredients gathered to make dill potato salad with capers.

Potatoes: Baby potatoes (a.k.a. new potatoes) are best because they have a creamy texture, mildly sweet flavor, and keep their texture well after boiling. But larger potatoes work too: go for Yukon Golds or butter potatoes, and cut them down to a similar size.
Dill: Boiled potatoes and dill are a match made in heaven. But if you already have parsley or cilantro on-hand, you can add some of those too. A bit of fresh oregano or tarragon would also be nice.
Capers: Their salty personality contrasts perfectly with the sweetness of the potatoes. (If you don’t like capers, sub with finely chopped kalamata olives or dill pickles.)
Garlic: A tiny bit of raw garlic is key. Pass it through a garlic press or grate it on a Microplane for optimal distribution throughout the salad.
Mustard: Dijon is my fave here, but brown mustard also works.
Lemon Juice: Brightens everything up.
Good Oil: The flavor of whatever oil you use will come through, so use something nice, like California Olive Ranch. (Or if you bought sunflower oil to make my Ukrainian dill potatoes, use that!)

How to Make Potato Salad with Capers

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Boil the Potatoes

Halve the baby potatoes (or cut them into 1-inch chunks). Place in a pot, and add salt and water. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer very gently (you should only see small bubbles breaking on the surface of the water) until the potatoes can be pierced easily with a knife, 10 to 15 minutes, being careful not to overcook them.

Pro tip: Starting the potatoes in cold water versus adding them to already-boiling water helps ensure the insides will cook through before the skins get a chance to burst.

Boiled baby potatoes in a pot with water.

Step 2: Prep the Flavorings

While the potatoes cook, combine the dill, capers, garlic, mustard, olive oil, and lemon juice in a very large bowl (you’ll want a roomy place to toss the potatoes in later).

Capers, mustard, garlic, and dill in a large bowl.

Mixture of chopped dill, mustard, capers, and olive oil in a large yellow bowl.

Step 3: Dress the Potatoes

After draining the potatoes, return them to the empty pot and let them sit for a minute to dry out a little. Then, while they’re still hot (this is key so all those flavors really soak in!), transfer the potatoes to the herb mixture and toss to coat.

Boiled baby potatoes tossed with dill, olive oil, and capers.

Tips for the Best No-Mayo Potato Salad

Start cooking the potatoes in cold water, as opposed to adding them to boiling water. This will help them cook evenly.
Salt the boiling water. It is important to salt the water generously because it is the only chance you have to season the potatoes themselves. If you add salt to cooked potatoes, it will simply sit on the surface.
Don’t overcook the potatoes. Make sure the potatoes are simmering gently. If the water is boiling too rapidly, your potatoes may become waterlogged and nobody wants that.
Dress the potatoes while they’re still warm. This way, they will absorb some of the dressing and become seasoned from the inside out.

Serving Suggestions

This herbed potato salad can be served warm or at room temperature. It’s best eaten the same day as it’s made, since the dill loses its potency after that. This salad is perfect for barbecues, picnics, and vegan dinner parties. It goes well with these lentil patties, eggplant tomato stew, or tahini slaw with chickpeas.

Bowl of herbed potato salad with dill and capers.

FAQ’s

How long should I boil potatoes for potato salad?

The cook time depends on the size of the potatoes, as well as how rapidly the water is boiling. To avoid soggy waterlogged potatoes, bring the water up to a boil first, then reduce the heat to low and simmer them gently. If your potatoes are roughly 1-inch pieces, this should take 10 to 15 minutes.

What other herbs can I use besides dill?

If you don’t like dill, sub with parsley or cilantro, or a mix of both. A bit of fresh oregano or tarragon would be nice too.

How long does herbed potato salad last?

This salad is best eaten on the same day as it’s made (although leftovers are certainly edible on day 2). After that, the herbs lose their potency and the potatoes take on a gummy texture.

More Summer Salads…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe