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.

What can I substitute capers with in potato salad?

If you don't like capers, sub with about 1/3 cup chopped pitted kalamata olives or kosher dill pickles.

Can I make no-mayo potato salad in advance?

This salad is best eaten right away, or at least 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. However, if you'd like to get a head start, cook the potatoes, cool them, and store in an airtight container in the fridge overnight; when you're ready to serve the salad the next day, reheat the potatoes thoroughly in the microwave, them combine with the other ingredients.

Dill Potato Salad with Capers (No Mayo)

Name: Dill Potato Salad with Capers (No Mayo)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 pounds baby potatoes* (see note below); Fine sea salt, to taste; 1 cup chopped dill (about 1 small bunch); 2 medium garlic cloves, crushed in a garlic press or grated on a microplane; One 3.5-ounce jar capers, drained*; 4 tablespoons extra virgin olive oil; 1 tablespoon Dijon or brown mustard; 1 tablespoon lemon juice; Freshly ground black pepper, to taste

Description

This no-mayo herbed potato salad features dill, capers, and garlic. A bright summer side dish everyone will love.

Ingredients

Scale

2 pounds baby potatoes* (see note below)
Fine sea salt, to taste
1 cup chopped dill (about 1 small bunch)
2 medium garlic cloves, crushed in a garlic press or grated on a microplane
One 3.5-ounce jar capers, drained*
4 tablespoons extra virgin olive oil
1 tablespoon Dijon or brown mustard
1 tablespoon lemon juice
Freshly ground black pepper, to taste

Instructions

Thoroughly wash the potatoes.
Cut each potato into 2 or 3 pieces (you’re aiming for approximately 1-inch chunks), making sure all the pieces are roughly the same size.
Place in a medium pot with 2 teaspoons salt and enough water to cover by about 1 inch. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer very gently until the potatoes can be pierced easily with a knife, 10 to 14 minutes, being very careful not to overcook them.
Drain the potatoes and let them stand in the colander for a few minutes to dry out a little.
Meanwhile, add all the remaining ingredients to a large bowl. Stir to combine.
Add the hot potatoes to the dill mixture and toss to coat. Taste and adjust the seasonings, if needed. Serve warm or at room temperature.

Notes

If you can’t find baby potatoes, large ones will work. Yukon Gold or butter potatoes are better than russet because they keep their shape better after boiling.
If you don’t like capers, sub with 1/3 cup finely chopped kalamata olives or dill pickles.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 175
Fat: 7.3 g
Carbohydrates: 24.9 g
Fiber: 4 g
Protein: 3.1 g