Easy Dill Potato Salad with Capers

I didn’t grow up eating potato salad with capers and dill—my mom’s version was all about celery and hard-boiled eggs. But after trying a German-style potato salad at a friend’s cookout years ago, I realized there’s a whole world of potato salad out there beyond the classic American picnic style.

This dill potato salad with capers has become my go-to for summer gatherings. The briny capers and pickles give it a tangy punch that’s way more interesting than plain mayo-heavy versions. And using Yukon Gold potatoes? That’s the secret to getting a creamy texture without needing to add a ton of extra dressing. It’s simple to throw together, and people always ask me for the recipe.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to use waxy potatoes like Yukon Gold, red potatoes, or fingerlings rather than starchy russets. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you mix them with the dressing. I usually go for Yukon Golds because they have a naturally buttery flavor that works really well with the tangy dill and caper dressing. If you can only find russets at the store, just be extra gentle when mixing and try not to overcook them – you want them fork-tender but still firm enough to cube nicely.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Potatoes: Waxy potatoes like Yukon gold, red potatoes, or fingerlings work best here since they hold their shape after cooking. I’d avoid russets as they tend to fall apart and get mushy in potato salad.
• Mayonnaise: You can use Greek yogurt or sour cream for a tangier, lighter version. If you go this route, you might want to add a bit more olive oil to keep the creamy texture.
• Capers and caper liquid: If you don’t have capers, finely chopped green olives work as a substitute. For the liquid, use a splash of pickle juice or white wine vinegar instead.
• Pickles: Dill pickles are traditional, but bread and butter pickles or cornichons work too. Just keep in mind that sweeter pickles will change the flavor profile a bit.
• Shallot: A small red onion or a few green onions can replace the shallot. If using regular onion, soak the chopped pieces in cold water for 10 minutes to mellow the bite.
• Dill: Fresh dill really makes this salad, but if you’re in a pinch, use 1 to 2 teaspoons of dried dill. Fresh parsley mixed with a pinch of dried dill also works in a bind.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes until they’re mushy, so start checking them with a fork around the 20-minute mark – they should be tender but still hold their shape when you cut them.

Another common error is dressing the potatoes while they’re still hot, which can make them absorb too much liquid and turn gummy, so let them cool to room temperature after rinsing them in cold water.

Don’t skip the caper liquid in your dressing since it adds a tangy punch that regular vinegar can’t match, and if you want extra flavor, try adding the dressing to the potatoes while they’re still slightly warm (not hot) so they soak up more taste.

Finally, resist the urge to over-mix once you’ve added the shallots, pickles, and dill – gentle folding keeps the potatoes intact and prevents your salad from turning into mashed potatoes.

What to Serve With Dill Potato Salad?

This dill potato salad is perfect for summer cookouts and pairs beautifully with grilled meats like burgers, hot dogs, or barbecue chicken. The tangy flavors from the capers and pickles also make it a great side for simple grilled fish like salmon or cod. I love serving it alongside other picnic favorites like coleslaw and corn on the cob for a full spread, or you can keep things easy and just pair it with some rotisserie chicken from the store. It’s also great as part of a cold lunch plate with hard-boiled eggs and sliced tomatoes.

Storage Instructions

Refrigerate: This potato salad actually gets better after sitting in the fridge for a few hours because the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can totally prep this a day in advance, which makes it perfect for potlucks or barbecues. The potatoes will soak up all those tangy flavors from the capers and pickles overnight. If it seems a little dry after sitting, just add a small drizzle of olive oil or a touch more mayo to freshen it up.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15-20 minutes before serving so the flavors can really shine through and the dressing isn’t too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 15-18 g
• Fat: 32-38 g
• Carbohydrates: 145-165 g

Ingredients

For the potatoes:

• 2.5 lb potatoes (I always use Yukon Gold for a creamier texture)
• 3 tsp capers
• 1.4 oz pickles (finely diced into 1/4-inch pieces)
• 1 small shallot
• 1 large handful dill (freshly chopped for best aroma)
• salt
• freshly ground black pepper

For the dressing:

• 3 tbsp mayonnaise (I prefer Hellmann’s for this dressing)
• 1.5 tbsp olive oil
• 2.5 tsp mustard (Grey Poupon adds a nice sharp kick)
• 2.5 tsp caper liquid
• 0.25 tsp garlic powder

Step 1: Prepare Mise en Place and Start Potatoes

• 2.5 lb potatoes
• 1.4 oz pickles
• 1 small shallot
• 1 large handful dill
• 3 tsp capers
• salt

While the potatoes are boiling, you’ll maximize your time efficiently.

Finely dice the pickles into 1/4-inch pieces, mince the shallot, and freshly chop the dill (I find fresh dill makes a huge difference in aroma and flavor compared to dried).

Measure out the capers and set aside.

Start boiling the potatoes in salted water—I use Yukon Gold potatoes because they maintain a creamy texture and don’t fall apart during cooking.

Cut them into roughly equal-sized pieces so they cook evenly, then boil for about 25 minutes until fork-tender.

Step 2: Make the Dressing

• 3 tbsp mayonnaise
• 1.5 tbsp olive oil
• 2.5 tsp mustard
• 2.5 tsp caper liquid
• 0.25 tsp garlic powder

While the potatoes finish cooking, combine the mayonnaise, olive oil, caper liquid, mustard, and garlic powder in a small bowl.

Whisk these together until smooth and well-blended.

I prefer Hellmann’s mayonnaise for this salad because it has a clean taste that won’t overpower the dill, and Grey Poupon mustard adds a nice sharp kick without being too intense.

Have this ready to dress the potatoes while they’re still warm, which helps the flavors absorb better.

Step 3: Cool and Dress the Potatoes

• cooked potatoes from Step 1
• dressing mixture from Step 2

Once the potatoes are tender, drain them in a colander and rinse with cold water briefly to stop the cooking process.

This prevents them from becoming mushy.

Transfer the cooled potatoes to a large mixing bowl and immediately pour the dressing from Step 2 over them while they’re still warm.

The warmth helps the potatoes absorb the flavors more effectively.

Stir gently to coat all the potato pieces evenly with the dressing.

Step 4: Finish and Season

• dressed potatoes from Step 3
• prepared shallot, pickles, dill, and capers from Step 1
• salt
• freshly ground black pepper

Add the minced shallot, diced pickles, chopped dill, and capers from Step 1 to the dressed potatoes.

Mix everything together gently but thoroughly, making sure the vegetables and herbs are distributed evenly throughout.

Taste the salad and season with salt and freshly ground black pepper to your preference—start with a light hand since the pickles and capers already contribute salty, briny flavors.

Serve immediately or chill until ready to serve.

Easy Dill Potato Salad with Capers

Delicious Easy Dill Potato Salad with Capers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the potatoes::

• 2.5 lb potatoes (I always use Yukon Gold for a creamier texture)
• 3 tsp capers
• 1.4 oz pickles (finely diced into 1/4-inch pieces)
• 1 small shallot
• 1 large handful dill (freshly chopped for best aroma)
• salt
• freshly ground black pepper

For the dressing::

• 3 tbsp mayonnaise (I prefer Hellmann's for this dressing)
• 1.5 tbsp olive oil
• 2.5 tsp mustard (Grey Poupon adds a nice sharp kick)
• 2.5 tsp caper liquid
• 0.25 tsp garlic powder

Method

 

1. While the potatoes are boiling, you'll maximize your time efficiently. Finely dice the pickles into 1/4-inch pieces, mince the shallot, and freshly chop the dill (I find fresh dill makes a huge difference in aroma and flavor compared to dried). Measure out the capers and set aside. Start boiling the potatoes in salted water—I use Yukon Gold potatoes because they maintain a creamy texture and don't fall apart during cooking. Cut them into roughly equal-sized pieces so they cook evenly, then boil for about 25 minutes until fork-tender.
2. While the potatoes finish cooking, combine the mayonnaise, olive oil, caper liquid, mustard, and garlic powder in a small bowl. Whisk these together until smooth and well-blended. I prefer Hellmann's mayonnaise for this salad because it has a clean taste that won't overpower the dill, and Grey Poupon mustard adds a nice sharp kick without being too intense. Have this ready to dress the potatoes while they're still warm, which helps the flavors absorb better.
3. Once the potatoes are tender, drain them in a colander and rinse with cold water briefly to stop the cooking process. This prevents them from becoming mushy. Transfer the cooled potatoes to a large mixing bowl and immediately pour the dressing from Step 2 over them while they're still warm. The warmth helps the potatoes absorb the flavors more effectively. Stir gently to coat all the potato pieces evenly with the dressing.
4. Add the minced shallot, diced pickles, chopped dill, and capers from Step 1 to the dressed potatoes. Mix everything together gently but thoroughly, making sure the vegetables and herbs are distributed evenly throughout. Taste the salad and season with salt and freshly ground black pepper to your preference—start with a light hand since the pickles and capers already contribute salty, briny flavors. Serve immediately or chill until ready to serve.