Ingredients
Equipment
Method
Boil and cool potatoes
- Bring a large pot of water to a boil, add the baby potatoes, and cook until tender, 10–20 minutes (depending on size). You’ll know they’re ready when a fork slides in easily with little resistance.
- Drain the potatoes and spread them on a sheet pan to cool for 10–15 minutes so the dressing clings instead of turning watery.
Make lemon-Dijon dressing
- Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth and glossy, 1–2 minutes. The mixture should look evenly emulsified.
Assemble and chill
- Combine the cooled potatoes, capers, dill, and parsley in a large bowl, tossing just until the herbs and capers are distributed.
- Pour the dressing over the potato mixture and toss thoroughly to coat every piece. The potatoes should look bright and lightly glossy.
- Cover and refrigerate for 2 hours before serving so the flavors meld and the salad chills through.
Notes
For best texture, cool the potatoes first—warm potatoes can soften further and dilute the dressing. Refrigerate leftovers in a sealed container for 3–4 days; freezing is not recommended. For a dairy-free swap, keep it as written (this recipe is already dairy-free) and use gluten-free mustard if needed for gluten-free.