Description
This French-style herbed potato salad without mayo features dill, capers, and garlic. Ideal for picnics and cookouts!
Ingredients
Scale
- 2 pounds baby potatoes* (see note below)
- Fine sea salt, to taste
- 1 cup chopped dill*
- 2 medium garlic cloves, crushed or grated
- One 3.5-ounce jar capers, drained*
- 3 tablespoons extra virgin olive oil or unrefined Ukrainian sunflower oil
- 1 tablespoon Dijon mustard*
- 2 teaspoons fresh lemon juice*
- Freshly ground black pepper, to taste
Instructions
- Cut the potatoes into 1-inch chunks, making sure all the pieces are roughly the same size. Place in a pot, add 2 teaspoons salt, and enough water to cover by about 2 inches. Cover and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar until the potatoes can be pierced easily with a knife, being careful not to overcook them, 10 to 15 minutes.
- Meanwhile, in a large mixing bowl, combine 1 cup dill, 2 crushed garlic cloves, a drained jar of capers, 3 tablespoons oil, 1 tablespoon mustard, 2 teaspoons lemon juice, and pepper to taste. Stir to combine.
- Drain the potatoes, return to the pot, and let stand for a minute to let them dry a little. Then add to the dill mixture. Toss to coat evenly and adjust the seasonings, if needed. Serve warm or at room temp.
Notes
- Larger potatoes work too – go for Yukon golds or butter potatoes.
- If you already have parsley, cilantro, or basil on-hand, you can use them. A bit of scallions or fresh oregano is also a great idea.
- You can sub capers with anything briny, like chopped olives, half-sour pickles, or marinated artichokes.
- You can sub with any mustard except honey mustard.
- You can sub lemon with lime juice or any mild vinegar (red/white wine, champagne, or apple cider).
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
