Dill Potato Salad with Capers (No Mayo)

This mayo-less potato salad with capers and dill is a low-effort, high-impact summer side perfect for any cookout or barbecue.

If you’re a fan of herby, punchy, bright potato salads in place of the perhaps more popular mayo-dressed ones, congrats – you are on the right side of history.

Okay, JK… thankfully, there’s room for all kinds. But this dill potato salad with capers has been my personal go-to for years. There are not many recipes I would consider my “signature” dishes, but this one tops the shortlist. It’s one of my favorite things to cook in the warmer months, and I usually make it at least once during our annual summer camping trip, where – not to toot my own horn – people go crazy for it.

And if it’s easy enough for me to make in the woods, 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, garlic, and mustard. The briny capers and obscene amount of dill make every bite pop with flavor.

Quick Recipe Summary

• What: A warm potato salad made with baby potatoes, dill, capers, and a simple olive oil-mustard dressing instead of mayo.
• Why You’ll Love It: Going mayo-free results in a lighter, brighter take on potato salad. The grassy herbs and briny capers make every bite pop.
• How: While the potatoes are boiling, you mix up all the other ingredients in a large bowl. Then you add the warm potatoes and toss them through the aromatics so they can absorb all those flavors.

Key Ingredients + Substitutions

• 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. A bit of fresh oregano or tarragon would be nice here too, if you have some on hand.
• 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: 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 unrefined sunflower oil to make my Ukrainian dill potatoes, use that!)

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 already 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 mushy, and nobody wants that.
• Dress the potatoes while they’re still warm. They will absorb more flavor this way.

Serving Suggestions

This dill 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 and the potatoes become gummy. This salad is perfect for barbecues, picnics, and vegan dinner parties. For a great summer meal, pair it with eggplant tomato stew, falafel patties, or bbq tempeh sandwiches.