It’s summer time, here in the South that means very high temperatures and humidity levels. It also means our family is busy with swim team practices and meets. During the week we pack dinner to eat at swim meets Mondays and Thursdays. Tuesday and Wednesdays we don’t get home from practice until 6 so dinner has to be quick and easy or made ahead.
That’s where this potato salad comes in handy. I can make it in the morning, because really that’s the best time of day to boil potatoes, and put it in the fridge for dinner later. We can pack it for a swim meet or have it at home with an entree.
This isn’t your typical mayonnaise laden potato salad. It feels lighter with a fresh vinaigrette. Herbs give it that fresh pop of flavor and color. Your could switch out with other herbs if your tastes are different. We happen to have lots of parsley and dill which go well with the capers.
Now for the capers. I put quite a few in, you could certainly cut down the amount. I have three boys who can’t get enough capers. I would buy capers in a quart jar if I could, they eat that many! In a mayonnaise potato salad I always add some of the pickle juice, in this one I add some caper juice. It’s just gives it that extra something in the flavor department.
If you’re looking for a summer potato salad this is the way to go. It packs fresh flavor and is easy to make. Since there is no mayonnaise you don’t need to worry about it being out in the heat too long at a potluck or picnic. It doubles easily if you need to feed a big crowd. Now, if only I could magically cool things off here, I’m already over the hot summer heat!
Potato Salad with Dill and Capers
1 1/2 lbs. small yukon gold potatoes
4 green onions, white and green parts sliced
3 Tbs. fresh parsley, chopped
3 Tbs. fresh dill, chopped
3 Tbs. capers
1/4 c. olive oil
1 1/2 Tbs. champagne vinegar
1 1/2 Tbs caper liquid
1 Tbs. Dijon mutard
Salt and pepper, to taste
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, cover and lower heat. Cook for about 20-30 minutes, depending on size of the potatoes.
Once the potatoes are fully cooked, drain and allow to cool just enough to handle. Cut into bit sized pieces and place in a large bowl. Add onions, herbs and capers.
Add the rest of the ingredients into a jar, cover and shake vigorously to combine. Pour the vinaigrette over the potatoes while still warm. The potatoes will absorb the flavor well this way. Stir well. This potato salad could be eaten warm, room temp or chilled. Store in an air tight container in the fridge.
Yields: 6-8 servings