Inspired by my deviled egg potato salad and red potato salad, this potato salad recipe with capers is just as tangy and comforting. It comes together in a flash and can be served in a number of ways.
And if you happen to have extra potatoes on hand, give these muffin tin potatoes or this mashed potato casserole a try.
Why Should You Try This Recipe?
Nothing says potato salad more to me than a drool-worthy dressing to toss it in. I know you will love it because:
- Update on classic potato salad. This one comes with a world of fixings, including capers, pickles, onions, and hard-boiled eggs.
- Serving is versatile. You can serve this summer potato salad recipe warm, room temperature or cold. The choice is yours!
- Super customizable. With plenty of ingredient swaps and substitutions, you can really make this potato salad your own.
Ingredients
This easy potato salad recipe is broken down into three parts – potatoes, dressing and the salad ingredients.
- Potatoes: You will need Yukon Gold potatoes, kosher salt, and water.
- Salad Dressing: Gather mayonnaise (or veganaise), whole grain Dijon mustard, lemon juice, garlic, salt, and black pepper.
- Other potato salad ingredients: Prepare dill pickles, red onion, scallions, capers, hard-boiled eggs, and fresh parsley.
Ingredient Substitutions and Notes
- Potatoes: Yellow potatoes, such as Yukon gold, give an extra buttery consistency. But waxy potatoes, such as red potatoes, fingerlings, baby potatoes, or new potatoes, will all work. Just note cooking times will vary.
- Acid: Replace the lemon juice with white wine vinegar or red wine vinegar instead.
- Pickles: Feel free to use dill pickles, sweet pickles, bread and butter pickles, garlic pickles or extra briny cornichons.
- Olives: Up the salty bite a bit more with the addition of sliced green olives or black olives.
- Onions: I love the mix of sweet red onion and scallions, but chives and spring onions are a great combo too.
- Vegan: Use veganaise and omit the hard-boiled eggs.
- Fresh Herbs: Toss in a handful of fresh dill or replace the parsley altogether.
How to Make
This homemade potato salad recipe is so easy to make and takes under 30 minutes to put together. Here’s how to do it:
- Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Set the pot over medium-high heat. Bring the potatoes to a boil, then turn down the heat to medium. Cook until the potatoes are slightly tender when pierced with a sharp knife, 15-20 minutes. Drain the potatoes in a colander. Leave aside to cool slightly.
- Make the dressing: In a small bowl, whisk together mayo, mustard, lemon juice, garlic, salt, and black pepper until combined.
- Make the salad: Once the potatoes are cool enough to handle, cut them into small cubes or thin rounds. Place potatoes in a large bowl, then stir in the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle toss. Serve right away or store in the fridge for later.
What to Serve it With?
This homemade potato salad is a crowd pleaser and the ultimate summer side dish that goes with just about anything. Some of my favorite pairings include:
- Marinated Grilled Mahi Mahi
- Shrimp Kabobs
- Greek Yogurt Marinated Chicken
- Baked Bone In Chicken Breast
- Avocado Bacon Burger
- Vegetarian Stuffed Eggplant
How to Store
This creamy potato salad will last for days in the fridge. Here’s how to do it:
- To Store Leftovers: Transfer to an airtight container and store in the fridge for up to 5 days.
- Make Ahead: If looking to get ahead for a party or BBQ, potato salad will keep well in the fridge, tightly wrapped in plastic wrap, in your serving bowl of choice for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
Expert Tips
- Cooking time will vary based on the size of the potatoes. Start checking at the 15-minute mark after boiling.
- Make the dressing and prep the rest of the ingredients while the potatoes boil. This cuts down on prep time.
- Thoroughly drain the potatoes in a colander. This further allows excess water to drain and evaporate.
- Toss the potatoes with the dressing while they are still warm. This ensures that the dressing is thoroughly absorbed by the potatoes, making them extra delicious and creamy.
- New to cooking hard-boiled eggs? My friend Beth’s article on How to Make Hard Boiled Eggs is my go-to guide for perfectly hard-boiled eggs every time.
FAQs
Avoid starchy potatoes, like russet potatoes, and stick to buttery, thin-skinned potatoes such as Yukon Gold or Red Potatoes.
Potato salad will last in an airtight container in the fridge for up to 5 days.
I find it much easier to boil potatoes for potato salad. Steaming potatoes requires much more attention since the water evaporates from the pan during cooking.
Potatoes should be cool yet slightly warm to the touch when tossed with the dressing. This way, the potatoes absorb more of all those delicious flavors.
When you boil potatoes, they absorb much of the boiling water. It’s important to leave them to cool slightly and dry out to allow the excess water to evaporate.
Yes, a healthy pinch of salt is key. The general rule of thumb I follow is 1 Tablespoon Kosher salt for every 1 quart of water.
I prefer to leave the skins on entirely, for both texture and color. That being said, if you prefer to peel them, boil the whole, unpeeled potatoes first, then peel them.
I do not recommend freezing potato salad. The texture of both the potatoes and dressing will change once thawed from frozen.
Other BBQ Salad Recipes You Might Also Like:
If you try this Potato Salad with Capers recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
This recipe was originally published in 2014 and was called The Ultimate Potato Salad. In August 2022, it has been updated with new photos and helpful information with no changes made to the originally published recipe.
Potato Salad with Capers Recipe
Ingredients
For the potatoes:
- 2 pounds Yukon Gold potatoes, washed thoroughly and unpeeled
- Kosher Salt
For the dressing:
- 3/4 cup mayonnaise, or veganese
- 3 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- 2 cloves garlic, finely minced or pressed through a garlic press
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- 1/4 cup dill pickles, chopped
- 1 red onion, (a small one – approximately 1/2 cup chopped onions)
- 5 stalks scallions, both green and white parts, chopped
- 1/2 cup capers, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup Italian parsley, chopped
Instructions
- Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool.
- Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
- Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.
Video
Notes
- To Store Leftovers place them to an airtight container and store in the fridge for up to 5 days.
- Make Ahead: If you are looking to get ahead for a party, this salad will keep well in the fridge, tightly wrapped in plastic wrap for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
- Freezing: I do not recommend freezing this potato salad recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Ice!
This looks so good! I am making this for my husband’s birthday party this weekend and am wondering how large the serving size is because I want to know if I should make a 2 times batch or 2 1/2 times batch. We have 8 adults and 4 kids. Thanks!
Hi Katie,
Thanks for your sweet words.
I would say a serving would be somewhere between 1 to 1 1/2 cups. So, if you have 8 adults then I would do 2 batches. But feel free to make more because leftovers store well and we love it on the next day as well.
Hope this helps.
Cheers,
Ice
Oh my!! This is truly the ultimate potato salad! Cannot wait to share with the guests! Delish!
This is music to my ears my friend. Thanks SO much!
Yumm! Love the story! ❤️
Thanks sugar.
All the mix-ins in this salad make it extra special.
They sure do. 🙂 Thanks for stopping by Barbara.
I love how flavorful it is! Thanks for the recipe!
Sure thing. Thanks Toni.
Such a great recipe, good for just about any occasion.
Exactly. So glad you liked it. Thanks for stopping by Erin.
This is so good and love that there’s no mayonnaise!
Yesss! Thank you Ashley.
The dressing is so perfect. Love this potato salad!
Mom’s recipes never disappoint 😉
The capers sold me and now it’s my favorite potato salad!!! Thanks for the winner!
Yay! So happy to hear that Liz. Thanks for stopping by!
Absolutely the best potato salad ever!
Thanks Ben!
This really is the ultimate potato salad, so easy, too!
It really is. Thanks for stopping by Sandy.