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

Herbed Potato Salad

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  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Stovetop
  • Diet: Vegan


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.




  • 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


  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.