Lemon and Herb Potato Salad with dill and capers is a summer must make! It’s delicious, easy and full of so much fresh flavor that you’ll make it again and again.
There’s really nothing better in the summertime than fresh herbs. They just make everything better. Tomatoes? Pair them with fresh basil and they’re perfect. Mojito? Pick some mint and live it up. Steak? Rub it with a little chopped, fresh rosemary, thyme and oregano and watch as everyone enjoys every bite.
And it’s really no different for this Lemon and Herb Potato Salad with dill and capers. All the fresh herbs with the brightness of the lemon just make the salad irresistible.
Some of my favorite herbs included
When it comes to adding flavor to this salad, the herbs I included do they heavy lifting. My favorites throughout the season are always basil, dill, parsley and thyme. Here I decided to omit the basil that I generally love so dearly and kick up the quantities of the other three.
Dill goes with potatoes like peanut butter goes with jelly so it’s the main herb I use here in my Lemon and Herb Potato Salad with dill and capers. It’s followed closely by parsley, which always adds a cheerful brightness to any dish – at least I think so anyways.
Lastly, thyme is an herb we have growing right in our kitchen. Because of this, I tend to include it in a lot of dishes. It adds a subtle earthiness to any dish and it’s a flavor that pairs well with the starchiness of the potatoes.
The Best Potatoes to use
Small, waxy potatoes are the best for this Lemon and Herb Potato salad with dill, capers and feta because they’re quick to cook and you don’t have to spend a lot of time chopping. Baby Dutch Potatoes or Fingerling Potatoes will work perfectly for this recipe.
You could also get away with using Yellow Finn or Yukon Gold potatoes too, but you’ll have to cut them smaller. You should avoid using potatoes like Russet potatoes because they tend to fall apart. This makes them perfect for mashed potatoes, but not for potato salad when you want to maintain shape.
Including capers in the potato salad
Aside from the herbs in this Lemon and Herb Potato Salad with dill and caper there’s the capers! Capers come from a bush and are actually also considered an herb. They’re the bud of a Capparis Spinosa that grows in the Mediterranean and in some places in Asia.
The caper itself is the flower bud of the bush. Once picked, they are dried and they cured in salt or in a brine, which is how you most often find them in the grocery store. I included them in this Lemon & Herb Potato Salad because I love how the salty and savory flavor go with the herbs. And again, they seem to add a brightness to the potatoes themselves.
Other elements in the Lemon and Herb Potato Salad
In addition to the herbs and the capers, lemon plays a big role in this potato salad. I love adding lemon to all my dishes, especially in the summer. The tangy, sweetness really helps to lighten up the heaviness of the mayonnaise in the Lemon and Herb Potato Salad with dill and capers, which is used ever so slightly in the dressing for a little creaminess.
Additionally, I’ve added some very thinly sliced red onions. They add a bit of a crunch, color and zip to the Lemon & Herb Potato Salad with dill and capers.
Lastly, you can see in the photos there’s some feta cheese included. The cheese is optional and you can use feta, gorgonzola or even goat cheese. Looking for more great side dishes or main courses? Try these:
- Mediterranean Chicken Skewers
- Bacon and Blue Potato Salad
- Grilled Sweet Potato Steaks with Chimichurri
- Lemon & Herb Baby Potatoes
- Tequila Lime Flank Steak
Tips for making Lemon & Herb Potato Salad with dill and capers
- I like to quarter the potatoes for this recipe. I tend to use Baby Dutch, but if you’re working with Fingerling potatoes you can just cut them in half.
- Salt the water for the potatoes. This will help to bring out the flavor.
- I like to lightly rinse the capers. I don’t want the brine they’re in to add further flavor to the potato salad.
- You can either slice the red onions thin as I did here, or you can dice them to make them easier to eat with a forkful of potatoes.
- If you want to try subbing the mayonnaise in this recipe with Greek yogurt, give it a try and let me know how it goes!
Thank you so much for joining me today, friends! I hope you love this recipe for Lemon & herb Potato Salad with dill and capers. If you’re looking for another delicious potato salad, check out this Bacon and Blue Potato Salad {HERE}.
Lemon and Herb Potato Salad with dill and capers
Ingredients
For the potatoes
- 1 24 oz. Bag baby Dutch yellow potatoes, washed and quartered
- 1/2 Tbsp. sea salt
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp. fresh thyme leaves
- Extra half lemon for squeezing
- 1/4 red onion, sliced thin or diced
- 3 Tbsp. capers
- 1/2 cup Optional: Feta, gorgonzola or goat cheese
- Sea salt and pepper to taste
For the dressing
- 1/2 cup Mayonnaise I use Hellmans with Olive oil
- 1/4 cup sour cream
- 1 1/2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- Zest of 1 lemon
- 3 cloves grated garlic
- Sea salt and pepper to taste
Instructions
- Boil the water for the potatoes and then add a little sea salt. Boil the potatoes for 7 minutes or until you can poke a fork through them.
- Drain and rinse the potatoes under cool water. Add the potatoes to the refrigerator now for 1 hour.
- Mix together the ingredients for the mayonnaise dressing. Taste and flavor with salt and pepper to your liking.
- Add to the dressing to the potatoes and then add the onion, capers and herbs. Mix with tongs. Add additional sea salt and pepper as needed.
- Squeeze another 1/2 lemon over the dish before serving.
How many capers? It’s not in the recipe!
Hi Maegan, Sorry. It’s been updated. 3 Tbsp.
I love this recipe! So fresh and delicious with the lemon and dill flavours. I didn’t have any sour cream so I did half mayo and half Greek yogurt and it was delicious!
Oh good! I’m glad you loved it!