Whether you are looking for something to pair with what's coming off the grill tonight or are in need of something to bring to the neighborhood potluck, this light and fresh Herbed Potato Salad is for you! Tender slices of potato are tossed in a mustardy vinaigrette (no mayo in this recipe) with loads of fresh herbs, shallot, capers and homemade quick pickled beets...it's as lovely as it is delicious.
And so simple to whip together! Keep reading for step-by-step instructions for making this Herbed Potato Salad with Capers and Pickled Golden Beets.
Why This Recipe Works
This recipe is ia Nordic-style potato salad, most recipes for which are tossed with a vinaigrette rather than a creamy dressing. Many also contain chopped fresh herbs, pickled beets and/or capers. This Scandinavian potato salad recipe works because:
- The potatoes are cooked until tender but not falling apart,
- A little of the potato cooking water is included in the vinaigrette which creates a creamy, flavorful dressing for the potatoes without being too heavy.
- The recipe calls for quick pickled golden beets (an easy process) which prevents the salad from turning pink (which is what happens when you include red beets).
The Ingredients
- Small red potatoes work best in this recipe. They have a waxy texture which helps them hold their shape when cooked.
- Dijon mustard, white wine vinegar and extra-virgin olive oil form the base of the vinaigrette, along with a little of the cooked potato water which adds moisture without causing the potato salad to become too heavy.
- Shallots, capers and quick pickled beets (preferably golden beets) add texture and big flavor to the salad. Don't want to make your own quick pickled beets? Substitute diced dill pickles instead.
- Finally, dill, parsley and chives shower the the salad with fresh, herby goodness.
How to Make This Recipe
- Begin by slicing the potatoes into ¼ inch slices. Transfer the sliced potatoes to a large pot and cover with cold water by an inch or so. Add a couple of teaspoons of salt and bring to a boil over high heat. Reduce the heat to medium high and continue to to cook until the potatoes are just tender, about 5-9 minutes.
- Carefully remove the potatoes from the water with a slotted spoon and transfer to a strainer to drain. Save ¼ cup of the potato water and discard the rest.
- Lay the potato slices on a rimmed baking sheet in a single layer.
- Whisk olive oil, vinegar, mustard, shallot and reserved potato water together in a medium bowl. Drizzle mixture over the warm potatoes and let sit for 10 minutes.
- Add the pickled beets, capers and herbs. Stir gently with a rubber spatula, taking care not to break the potato slices. Season to taste with salt and pepper. Transfer to a platter and serve!
Expert Tips
This potato salad is incredibly simple to put together, but I do have a few thoughts for ensuring salad perfection every time:
- Slice the potatoes about ¼ inch thick prior to cooking them. This keeps the slices clean and distinct in the final salad.
- Frequently check the potatoes for doneness. This is probably the most critical piece of making this potato salad. The potatoes should be JUST tender, not falling apart. But you don't want them crunch either. I start checking them after they've been simmering for about 5 minutes, and I will actually take a potato slice out, cut into it and taste it to make sure it's just the right consistency. If they are still too crunchy, I check them again every minute or so until they are perfectly tender.
- Don't forget to save some some potato water! Using a little of the potato cooking water in the vinaigrette for this salad is a great way to bring in more potato flavor and a nice viscosity to the final product.
- Dress the salad while the potatoes are warm. They will take on more flavor from the vinaigrette that way.
- Toss the salad gently with a rubber spatula. These cooked potato slices are delicate and need a little extra care when tossing them to prevent them from breaking.
- Season with salt and pepper to taste. Make sure you taste the salad, salt and pepper it if necessary and then taste it again. Keep doing this until you love the way it tastes. Because this potato salad contains quite a few capers which are quite salty on their own, you might need a little less salt than you normally would use.
- Serve the salad warm or at room temperature. This salad is just fine straight from the fridge, but I prefer it warm just after I've tossed it together or I will take it out of the fridge an hour before I want to serve it so that it can come to room temperature.
FAQs
Yes, to make it in advance, toss the sliced potatoes with the vinaigrette. Transfer the potatoes to a bowl or platter and cover before refrigerating for up to one day. Bring the mixture to room temperature before adding the capers, pickled beets and chopped fresh herbs.
This salad makes a great leftover! Simply wrap the serving bowl or platter tightly with plastic wrap (or transfer to another air tight container) and store in the refrigerator for up to 3 days.
If you would rather not take the time to make the quick pickled beets, substitute an equal amount of diced dill pickles or jarred roasted red peppers instead. You can also vary the herbs: basil, cilantro, tarragon or any other soft leafy herb can stand in for the dill, chives and/or parsley.
Yes, this is a vegan potato salad as written.
Pair it with grilled sausages for an easy and stunning weeknight meal or serve it for a Midsummer gathering alongside your favorite salmon dish (it's excellent with gravlax). Or bring it to the neighbor's backyard barbecue and listen to people ooh and ahh over your unexpected and delicious Nordic-inspired side dish. This potato salad is so versatile!
Related Recipes
Looking for more Nordic inspiration for potatoes? I've got you covered:
Recipe
Herbed Potato Salad with Capers and Pickled Golden Beets (No Mayo)
Ingredients
- 2 pounds small red potatoes unpeeled and cut into ¼ inch thick slices
- Coarse salt and freshly ground pepper
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons white wine vinegar
- 2 teaspoons dijon mustard
- 1 small shallot minced
- ½ cup diced Spicy Pickled Beets made with golden beets
- 3 tablespoons capers drained and rinsed
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh parsley
Instructions
- Place sliced potatoes in a large pot. Cover with cold water by 1 inch. Add two teaspoons of salt and bring to a boil over medium-high heat. Continue to cook for 5-9 minutes or until the potato slices are just tender. Keep a close eye on the potatoes as they cook and check them frequently for doneness. You want them to be just tender. If you overcook them they will start to fall apart and not be as beautiful in your salad.
- Carefully remove the potatoes from the boiling water with a slotted spoon and transfer them to a strainer to drain. Save ¼ cup of the cooking water. Lay the potato slices in an even layer on a rimmed baking sheet.
- Whisk olive oil, vinegar, mustard, shallot and reserved potato water together in a medium bowl. Drizzle mixture over the warm potatoes and let sit for 10 minutes.
- Add pickled beets, capers and herbs. Stir gently with a rubber spatula, taking care not to break the potato slices. Season to taste with salt and pepper. Transfer to a platter and serve.
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Herbed Potato Salad with Capers and Pickled Golden Beets and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Michele
Delicious and flavorful. I did omit the beets but used all the other ingredients.big fan
Kristi
Hi Michele,
Thanks for you comment! I'm so glad you enjoyed the salad, even without the beets!
Kristi