Potato Salad with Capers

This recipe is a creamy, salty, savory take on traditional potato salad. Tossed in a mayo-mustard dressing with extra special bits of pickles, scallions and hard-boiled eggs.


- Green onions - Italian parsley - Capers - Red onion - Yukpn gold potatoes - Hard boiled eggs - Chopped dill pickles

Boil Potatoes


Place potatoes in a pot with water, bring to a boil and cook until potatoes are tender when pierced with a knife, 15-20 minutes. Drain & set it aside.

Make The Dressing

In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.



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.


Drizzle, Toss & Serve

Pour the dressing over the mixture and give it a gentle toss. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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