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 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 tougher texture.

Herbed Potato Salad with Capers and Dill (No Mayo)

Name: No-Mayo Potato Salad with Capers and Dill
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 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 Ukrainian unrefined sunflower oil; 1 tablespoon Dijon or brown mustard; 1 tablespoon fresh lemon juice; Freshly ground black pepper, to taste

Description

This French-style herbed potato salad features dill, capers, and garlic.

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 Ukrainian unrefined sunflower oil
1 tablespoon Dijon or brown mustard
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste

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Instructions

Thoroughly wash the potatoes.
Cut the potatoes into 1-inch chunks, making sure all the pieces are roughly the same size. Place in a medium pot, add 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 with the lid ajar until the potatoes can be pierced easily with a knife, 10 to 15 minutes, being careful not to overcook them.
Drain the potatoes, return to the pot, and set aside for a minute to let them dry a little.
While the potatoes are cooking, in a large mixing bowl, combine the dill, garlic, capers, oil, mustard, lemon juice, and lots of black pepper. Stir to combine.
Add the hot potatoes to the dill mixture. Toss to coat evenly and adjust the seasonings, if needed. Serve warm or at room temp.

Notes

If you can’t find baby potatoes, large ones will work. Yukon Gold or butter potatoes are best, but russets will do in a pinch.
If you don’t like capers, sub with finely chopped kalamata olives or 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