Ingredients
Potatoes
- 1 ½ pounds baby yellow potatoes, cut into 1-inch chunks
Dressing
- 2 tablespoons fresh lemon juice plus the zest of 1 lemon
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 teaspoons dijon mustard
- ¼ cup extra virgin olive oil
Add-ins
- 2 scallions, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon capers
- 1 tablespoon fresh dill or mint, finely minced
Instructions
- BOIL: Bring a large pot of water to a boil with 2 tablespoons of kosher salt. Add the baby yellow potatoes cut into 1-inch chunks and cook them until fork tender, about 8 to 12 minutes.
- DRAIN: Drain the potatoes in a colander but do not rinse them. Transfer to a medium bowl and immediately toss with the lemon zest, fresh lemon juice, red wine vinegar, ½ teaspoon kosher salt, black pepper, dried oregano, Dijon mustard, and extra virgin olive oil. Allow the potatoes to sit for a few minutes if serving warm to absorb the flavors.
- SERVE IT COLD: For a chilled salad, cover the bowl and refrigerate at this stage. When ready to serve, add the fresh herbs and capers.
- SERVE IT IMMEDIATELY: Stir in the scallions, chopped parsley, cilantro, capers, and fresh dill (or mint). Toss everything together well, then taste and adjust seasonings as needed before serving.
Notes
- The potatoes should be fork-tender but not falling apart for the best texture.
- Do not rinse the potatoes after boiling to maintain the starchy coating that helps the dressing adhere.
- This salad can be served warm or cold depending on your preference.
- Fresh herbs can be adjusted based on availability and personal taste.
- Adding the herbs and capers just before serving keeps their flavors fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
