Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a large pot of water to a boil, then add the halved baby potatoes and cook until tender, 12–20 minutes. Visual cue: a fork should slide in with little resistance.
- Drain the potatoes and cool them until they’re warm to room temperature, about 10 minutes. Visual cue: surfaces look matte and steam has mostly stopped.
Make the lemon-herb dressing
- Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth and glossy, 1–2 minutes. Visual cue: the dressing looks evenly emulsified.
Combine and chill
- Combine the cooled potatoes with capers, fresh dill, and fresh parsley, then fold gently to distribute the herbs. Visual cue: capers and green herbs are visible throughout.
- Pour the dressing over the potato mixture and toss until every piece is lightly coated. Visual cue: potatoes take on a bright yellow sheen.
- Refrigerate for 2 hours before serving to let the flavors meld. Visual cue: the salad looks thicker and more cohesive after chilling.
Notes
Pro tip: cool the potatoes to warm/room temperature before dressing so the oil and lemon don’t taste greasy. Store covered in the refrigerator up to 3 days; the texture may soften slightly. Freezer: no. Dietary swap: for a lighter version, reduce olive oil to 3 tablespoons while keeping the lemon juice and mustard for tang.