A nice twist on traditional potato salad, with lemon, capers, shallots, fresh herbs, and Dijon. Creamy, but not too much with gold potatoes. Make it a day ahead to save time.
I love potato salad, and this one is terrific for summer meals and entertaining. Make it a day ahead.
Potato Salad Ingredients
The best potatoes for potato salad are gold potatoes. They are creamy, buttery tasting, and thin-skinned with golden flesh. They hold up beautifully for potato salad and don't fall apart like drier potato varieties. Here's your shopping list:
- Gold potatoes
- Fresh dill
- Vegenaise or mayonnaise
How to Cook Potatoes
Scrub whole potatoes, then simmer covered with cold water until tender when pierced with a paring knife. Cook until they are tender all of the way through, but don’t let them fall apart.
Cool potatoes and then refrigerate until cold. Cold potatoes are much easier to dice into clean cubes, making for a nice presentation. Either leave those skins on (they are good for you) or peel them.
How to Make
After the potatoes are cooked and cold, chop them into cubes. To the cubed potatoes, add crunchy celery, shallot, rinsed capers and fresh chopped dill. Tarragon is nice too.
How to Finish
To finish the potato salad, fold in a dressing of your favorite mayonnaise mixed with lemon juice, garlic, Dijon mustard, salt and pepper. For a vegan dish, use this as it is egg-free. Or try homemade mayo, it's delicious.
For more herbal flavor, add chopped Italian parsley. For brighter lemon, use the zest too. Sometimes we like it with the addition of fennel seed for a light, sweet licorice flavor. All flavors of the sunny Mediterranean.
Potato Nutrition and Resistant Starch
Potatoes get a bad rap as a starchy vegetable, especially for those on a low-carb diet but gold potatoes are a good source of vitamin C, potassium and fiber. When cooked and eaten cold potatoes provide something called resistant starch.
Resistant starch is a unique kind of fiber that's important for gut health and if your gut is healthy, so are you. Resistant starch resists digestion, feeding the trillions of helpful bacteria in your gut. Read more about it here.
And seriously, can you live without potatoes? Not in this house. Potatoes are part of a varied and healthy diet.
Make Ahead Tips
To save time, simmer your potatoes, chill and dice a day or two ahead. Chop your celery and shallot, rinse the capers and ready your herbs. You can make the dressing completely if you want and fold together with the potatoes the morning of serving. Serve chilled.
More Recipe Ideas
For more Mediterranean flavors try my Mediterranean chicken recipe.
Mediterranean Potato Salad
- A large pot to cook potatoes
- 2 pounds Yukon Gold potatoes about 5 large
- ½ cup finely chopped celery 2 large ribs
- ⅓ cup finely chopped shallot substitute onion
- 1 tablespoon capers rinsed and drained
- 1 tablespoon finely chopped fresh dill thyme or tarragon
- 4 tablespoons mayonnaise or Vegenaise
- 1 tablespoon lemon juice
- 1 clove garlic finely minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Scrub potatoes and leave peel on. Place potatoes in a medium pot and add a little salt. Cover with cold water and bring to just under a boil. Turn down heat and simmer until completely tender when pierced with a paring knife or a cake tester, 18-20 minutes. Drain potatoes, cool and refrigerate until cold. Gently peel potatoes with a paring knife, the skins almost slide off. You can do this a day ahead.
- When potatoes are cold, dice into approximately ¾″ cubes and place in a medium bowl. To the potatoes, add celery, shallot, capers, dill. In a small bowl, stir or whisk together the vegenaise, lemon juice, garlic, and mustard until smooth, then gently fold into the potatoes until the they are well coated. Adjust seasoning with salt and pepper if needed, and add extra lemon or dill if preferred.