I can never resist a potato salad that’s bright, herby, and briny in all the right ways. This lemon dill version with capers is the summer side I keep coming back to.

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I’m fully obsessed with this Lemon & Herb Potato Salad with dill and capers because it tastes bright, punchy, and totally alive. I love a potato salad that doesn’t feel heavy or flat, and this one has that fresh, tangy bite I crave all summer.

The capers bring that salty little pop I can’t stop digging for, while the dill keeps everything tasting clean and garden-fresh. And honestly, I’ll take this over the usual mayo-loaded version any day.

But the best part? It feels casual, unfussy, and still seriously delicious.

The kind of side I keep sneaking from the fridge.

Ingredients

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Yukon Gold potatoes stay creamy and buttery, without turning mushy or sad.
Mayonnaise makes it rich and classic, like the picnic version you actually want.
Greek yogurt lightens things up and adds a little tangy protein boost.
Olive oil loosens the dressing so it coats everything nicely.
Lemon juice keeps it bright, fresh, and not too heavy.
Lemon zest brings that sunny flavor you’ll notice right away.
Dijon mustard adds a sharp little kick that wakes everything up.
Capers are salty, briny pops that make each bite more interesting.
Dill makes it taste fresh, herby, and kind of garden-party good.
Parsley keeps the salad clean and green, not flat.
Chives add mild onion flavor without taking over the bowl.
Red onion or shallot gives crunch and a little bite.
Plus, salt and pepper pull everything together like they always do.

Ingredient Quantities

2 pounds Yukon Gold potatoes, scrubbed and cut into bite size pieces

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons extra virgin olive oil

Juice of 1 lemon, about 2 tablespoons

1 teaspoon lemon zest

1 tablespoon Dijon mustard

2 tablespoons capers, drained

1/3 cup finely chopped fresh dill

1/3 cup finely chopped fresh parsley

2 tablespoons chopped fresh chives

1/4 cup finely chopped red onion or shallot

Kosher salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Place potatoes in a large pot and cover with cold salted water; bring to a boil and cook until fork tender, about 12 to 15 minutes depending on size.

2. Drain potatoes and let them steam-dry in the pot for a few minutes, then transfer to a large bowl to cool slightly.

3. While potatoes cook, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, lemon zest, and Dijon mustard in a medium bowl until smooth.

4. Stir in the drained capers, finely chopped dill, parsley, chives, and red onion or shallot to the dressing.

5. Season the dressing with kosher salt and freshly ground black pepper to taste.

6. Pour the dressing over the warm potatoes and gently fold until all pieces are evenly coated, taking care not to mash the potatoes.

7. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

8. Chill the salad for at least 30 minutes to allow flavors to meld, or serve at room temperature.

Equipment Needed

1. Large pot for boiling potatoes
2. Colander for draining
3. Large mixing bowl for potatoes
4. Medium bowl for dressing
5. Whisk for emulsifying dressing
6. Chef knife for chopping herbs and onion
7. Cutting board
8. Measuring cups and spoons
9. Rubber spatula or large spoon for folding
10. Microplane or zester for lemon zest

FAQ

Can I make this potato salad ahead of time? Yes. Make it up to 24 hours ahead and refrigerate in an airtight container to let flavors meld. Stir gently before serving and adjust seasoning if needed.

How long does it keep in the fridge? Stored properly it will keep 3 to 4 days. Keep chilled and discard if it develops off odors or texture changes.

Can I use a different potato? Yes. Yukon Gold are ideal for creamy texture, but red potatoes or small new potatoes work well. Avoid very starchy Russets, they can fall apart.

How can I make this dairy free? Substitute the Greek yogurt with extra mayonnaise or a dairy free yogurt at a 1 to 1 ratio and taste for seasoning.

My salad tastes flat, how do I brighten it? Add a splash more lemon juice, a pinch of kosher salt, or a few extra capers for acidity and brightness. Fresh herbs also revive the flavor.

Any tips for texture and presentation? Cook potatoes until just tender so they hold shape. Cool slightly before tossing with dressing to avoid breaking them up. Finish with a few whole capers and a sprig of dill for garnish.

Lemon & Herb Potato Salad With Dill And Capers Recipe Substitutions and Variations

Yukon Gold potatoes: red potatoes, fingerlings, or baby new potatoes for similar creamy texture
Mayonnaise: Greek yogurt alone, sour cream, or a 50/50 blend of mayo and olive oil for lighter dressing
Capers: chopped green olives, chopped cornichons, or a small spoonful of brined caperberries for briny bite
Fresh dill: tarragon for anise notes, fresh basil for brightness, or a tablespoon of dried dill rehydrated in lemon juice

Pro Tips

1. Salt the cooking water well so the potatoes are seasoned from the inside out. Taste a small piece after boiling to check seasoning before adding the dressing.

2. Slightly undercook the potatoes by a minute or two if you prefer a bit of bite. They will finish softening while steaming and as they sit with the dressing, so you avoid a mushy salad.

3. Fold the dressing into warm potatoes for maximum flavor absorption, but be gentle. Use a spatula and lift and turn rather than stirring vigorously to keep the pieces intact.

4. Brighten the whole dish with an extra splash of lemon juice after chilling, not just before. Acidity tends to fade in the fridge, so a final squeeze just before serving revives freshness.

5. Make the salad a few hours ahead and let it rest in the fridge to meld the herbs and capers into the potatoes. Bring it back to near room temperature for serving so the flavors are more pronounced.

Lemon & Herb Potato Salad With Dill And Capers Recipe

Recipe by Sarah level

0.0 from 0 votes

I can never resist a potato salad that’s bright, herby, and briny in all the right ways. This lemon dill version with capers is the summer side I keep coming back to.

Servings

servings

Calories

304

kcal

Equipment: 1. Large pot for boiling potatoes
2. Colander for draining
3. Large mixing bowl for potatoes
4. Medium bowl for dressing
5. Whisk for emulsifying dressing
6. Chef knife for chopping herbs and onion
7. Cutting board
8. Measuring cups and spoons
9. Rubber spatula or large spoon for folding
10. Microplane or zester for lemon zest

Ingredients

2 pounds Yukon Gold potatoes, scrubbed and cut into bite size pieces
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
Juice of 1 lemon, about 2 tablespoons
1 teaspoon lemon zest
1 tablespoon Dijon mustard
2 tablespoons capers, drained
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 cup finely chopped red onion or shallot
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Place potatoes in a large pot and cover with cold salted water; bring to a boil and cook until fork tender, about 12 to 15 minutes depending on size.
Drain potatoes and let them steam-dry in the pot for a few minutes, then transfer to a large bowl to cool slightly.
While potatoes cook, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, lemon zest, and Dijon mustard in a medium bowl until smooth.
Stir in the drained capers, finely chopped dill, parsley, chives, and red onion or shallot to the dressing.
Season the dressing with kosher salt and freshly ground black pepper to taste.
Pour the dressing over the warm potatoes and gently fold until all pieces are evenly coated, taking care not to mash the potatoes.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Chill the salad for at least 30 minutes to allow flavors to meld, or serve at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.