Smelled this potato salad from across the yard and immediately had to investigate. Fresh dill does that. It’s basically a magnet.
This is not your standard creamy blob situation, by the way. We’ve got briny capers, finely diced pickles for crunch, a sharp mustard-mayo dressing, and Yukon Golds that hold their shape without being gluey. Tangy, herby, actually interesting to eat.
Made it for a cookout last month and watched two people go back for thirds. Nobody even touched the burgers. (Don’t tell them I said that.)
Best Potatoes for Potato Salad
YUKON GOLDS are your best friend here. They hold their shape while staying creamy, unlike russets which crumble into mush or red potatoes that lack that buttery richness.
Cut into EQUAL-SIZED chunks (about 1.5 to 2 inches) so they cook evenly. Too small = mushy disaster. Too big = hard centers with soft edges. Fork-tender is the goal! Salt the water generously (it seasons from within).
Dress the Potatoes While Still Warm
Warm potatoes absorb dressing better. That’s the whole point of this step, so don’t skip it or rush through it.
- Drain the potatoes and rinse briefly with cold water to stop the cooking, but leave them WARM. Not hot, not cold. Lukewarm is what you want.
- Pour the dressing over them IMMEDIATELY after draining. The starches are still open and ready to grab onto those flavors.
- Stir gently with a wooden spoon (a rubber spatula works too). Metal utensils can crush the tender potatoes and turn them into mush.
- Hold off on the shallot, pickles, and dill for about 10 minutes. Tossing them in too early dulls their fresh, sharp bite.
- Taste before salting. Warm potatoes soak up salt differently, and the capers and pickles (those little briny nuggets) already bring plenty of seasoning to the party.
Make-Ahead & Storage Tips
Boil the potatoes and make the dressing up to TWO DAYS ahead, stored SEPARATELY! Dress the potatoes right before serving so they don’t go mushy or soak up all the dressing.
Hold the fresh dill until assembly… that’s what keeps the aroma POPPING. Dressed salad keeps in an airtight container for up to 3 DAYS refrigerated. Do NOT freeze (mayo separates, potatoes turn grainy).
If You Liked This, Try These
- French Potato Salad with Capers
- Potato Salad No Mayo
- German Potato Salad with Capers
- Pesto Potato Salad
- Potato Salad with Olives
- Mustard Potato Salad for a Crowd
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: Chop Herbs and Boil 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: Whisk the Creamy 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: Combine Potatoes and Dressing
- 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: Toss with Mix-ins 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.