A classic summer side, this potato salad borrows from flavors of the Mediterranean with dill, lemon and capers. Cook potatoes a day ahead for easy assembly. If you don’t like dill, try thyme or tarragon. For more herbs, add chopped parsley and even a little fennel seed for more Mediterranean flavor. For brighter lemon flavor, use zest as well.
1tablespoonfinely chopped fresh dillthyme or tarragon
4tablespoonsmayonnaise or Vegenaise
1tablespoonlemon juice
1clovegarlicfinely minced
1tablespoonDijon mustard
¼teaspoonsea salt
¼teaspoonground black pepper
Instructions
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.
Notes
We love capers, so when I make this I double the capers.