Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a large pot of water to a boil in a Dutch oven, then add baby potatoes and cook until tender, 15-20 minutes. You should be able to pierce a potato easily with a fork.
- Drain the potatoes and spread them out to cool until just warm, about 10 minutes. The surface should look dry so the dressing clings well.
Make the lemon-dijon dressing
- In a bowl, whisk olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until glossy and fully combined. The mixture should look uniform with no mustard streaks.
Toss and chill
- In a large bowl, combine the cooled potatoes, capers, fresh dill, and fresh parsley. Toss until the herbs and capers are evenly distributed throughout.
- Pour the lemon-dijon dressing over the potato mixture and toss until every potato is lightly coated. The salad should look bright and glossy, especially around the herbs.
- Cover and refrigerate the potato salad for 2 hours before serving. It should taste more tangy and feel cohesive after chilling.
Notes
For best texture, cool the potatoes until just warm (not hot) before dressing so the lemon doesn’t turn the salad watery. Store covered in the refrigerator for 3-4 days; freezing is not recommended. For a dairy-free and egg-free swap, keep this as-is (it already fits), and adjust the mustard to a vegan Dijon style if needed.