The iconic potato salad is the perfect summer side dish for cookouts and BBQs. Here’s a lighter and delicious version with a tangy herbed dressing (capers, chives, dill) that cuts through the richness of meats like barbecued beef short ribs or braised sausages. I’m sure this potato salad will be making its way to your table this summer.
Table of Contents
Photo credit: © Eatwell101.com
Ingredient list for the Herb Potato Salad Recipe
- 2 pounds (1kg) small new potatoes (make sure they are homogeneous in size for even cooking)
- 2 tablespoons capers, rinsed
- 1 tablespoon thinly sliced pickles
- 1 handful of parsley, chopped
- 1 handful of chives, chopped
- 1 handful of dill, chopped
- 3 hard-boiled eggs
- Salt, freshly ground pepper
For the vinaigrette:
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons of Dijon mustard
- 3 tablespoons of olive oil or grapeseed oil
Directions
1. Put the potatoes in a saucepan or pot, cover with water, and season generously with salt; bring to a boil. Reduce to a simmer and cook for 8 to 12 minutes until tender.
2. Cook the eggs in boiling water for about 8 minutes. Run under cold water to cool, then peel them.
3. Make the dressing: put the cider vinegar, mustard, oil, salt, and pepper in a small glass jar. Close with a lid and shake vigorously; it’s ready!
4. Drain the potatoes and transfer into a large salad bowl. While potatoes are still warm, pour the dressing over and stir well. Allow to cool.
5. Add the capers, pickles, chopped parsley, salt, and pepper, and stir again.
6. Cut the boiled eggs into quarters lengthwise, add to the salad, and toss to combine. Serve at room temperature. To store, refrigerate up to overnight.
Note: Apple cider vinegar is softer and less acidic than classic wine vinegar. It’s perfect for salad dressings.
(Photo by V. Lalere)
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