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Herbed Potato Salad

herbed potato salad with capers on cutting board with white background.

This warm potato salad is loaded with flavor from fresh herbs and capers. It’s made with vinegar instead of mayo and is dairy free and vegan.

Everything I make is gluten free, but recently I’ve had to eat egg and dairy free too. Remove the mayo and that’s no longer an issue and this recipe is also vegan!

I love a good potato salad, especially in the summer. So, I set out to craft a tasty potato salad that would be interesting. This one gets its tang from the vinegar and Dijon in the dressing, but also the capers and dill pickles. Yes, dill pickles!

I’ve served this dish both warm and cold and it makes for awesome leftovers for days.

What You’ll Need:

Making the Recipe:

Start by washing the red potatoes and cutting them into quarters. Cook them in boiling water for about 15-20 minutes until they are tender but not mushy.

While the potatoes are cooking, mince the herbs and dice the pickles.

Next, make the dressing. Mix together the oil, vinegar, Dijon, minced shallots and seasonings. Whisk and set it aside.

Once the potatoes are done cooking, drain off the water and let them cool for 5-10 minutes more with the lid off.

Next, put the potatoes in a large serving bowl. Add the dressing, herbs, pickles and capers and mix together.

Serve right away warm or let the potatoes cool further and then store in the refrigerator to eat later.

Print
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herbed potato salad with capers on cutting board with white background.

Herbed Potato Salad

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 46 1x
  • Category: Side Dish
  • Method: Stovetop
  • Diet: Vegan

Description

This warm potato salad is loaded with flavor from fresh herbs and capers. It’s made with vinegar instead of mayo and is dairy free and vegan.


Ingredients

Scale

Dressing:

  • 1/4 cup olive oil (organic, extra virgin)
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. shallots, finely minced
  • 2 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper

Potato Salad Base:

  • 2 lb. small red potatoes, quartered
  • 1/2 tsp. sea salt (added to boiling water)
  • 1/4 cup dill pickles, diced (use fresh refrigerated pickles, if possible)
  • 1 Tbsp. capers
  • 3 Tbsp. flat leaf parsley, minced
  • 1 Tbsp. basil, minced
  • 1 Tbsp. thyme leaves, fresh

Instructions

  1. Wash and cut up the potatoes. Put them in a large saucepan, cover with water and about 1/2 tsp. of salt. Boil the potatoes until tender but not mushy, about 15-20 minutes.
  2. Meanwhile, mince the herbs and dice the pickles.
  3. Make the dressing and set aside.
  4. Once the potatoes are done cooking, drain off the water and let them cool slightly. Put the potatoes in a large serving bowl. Add the dressing, pickles, capers and fresh herbs.
  5. Serve warm or let the potatoes cool further and store them in the refrigerator until you are ready to eat.

Keywords: gluten free, dairy free, egg free, vegetarian

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