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, about 10-15 minutes at boiling heat. (Visual cue: a knife should slide in easily.)
- Drain the potatoes and spread them out to cool until no longer steaming. (Visual cue: they look matte and room temperature.)
Make the lemon caper dressing
- Whisk olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth and glossy. (Visual cue: the dressing thickens slightly and looks uniform.)
Toss and chill
- Combine the cooled potatoes with capers, fresh dill, and fresh parsley in a serving bowl. (Visual cue: green herbs and capers are evenly dotted through the potatoes.)
- Pour the lemon dressing over the potato mixture and toss well until every piece is coated. (Visual cue: the potatoes look evenly shiny and lightly speckled.)
- Refrigerate for 2 hours before serving to let the flavors meld. (Visual cue: the salad firms up slightly and looks more cohesive.)
Notes
For the best texture, cool the potatoes fully so the herbs stay bright and the dressing doesn’t turn greasy. Refrigerate leftovers in a covered container for up to 3 days; the salad can be frozen for up to 1 month, though the herbs may soften. For a lighter option, use 2 tablespoons olive oil instead of 1/4 cup (swap the rest with a bit of extra lemon juice).