This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.
2poundsYukon Gold potatoeswashed thoroughly and unpeeled
Kosher Salt
For the dressing:
3/4cupmayonnaiseor veganese
3tablespoonswhole grain mustard
1tablespoonlemon juice
2clovesgarlicfinely minced or pressed through a garlic press
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
For the salad:
1/4cupdill pickleschopped
1 red onion(a small one - approximately 1/2 cup chopped onions)
5stalks scallionsboth green and white parts, chopped
1/2cupcapersdrained
2hard-boiled eggschopped
1/4cupItalian parsleychopped
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.