Caper, Red Onion and Dill Smashed Potato Salad

A Bright, Creamy & Gorgeous Summer Salad

Nothing says summer to me more than a good potato salad. My mom used to make a more traditional potato salad when I was growing up, that was pretty straight forward. It had the usual suspects of mayonnaise, onion, hard boiled egg and of course, potatoes.

Through the years, I have tried all kinds of potato salads. There is an old Martha Stewart recipe that had red onion and a vinaigrette that made my heart so happy. I also have made potato salad with sour cream and dill that is delightfully different. Who doesn’t love a warm German potato salad that has bacon and the perfect bite to go with pork schnitzel or bratwursts.

The dressing for this potato salad includes brown butter, capers, Dijon and a lot of fresh dill. If you like more dill, add more!

One reason I like this recipe is, I am lazy. I really dislike having to peel potatoes! I have much better things that I can do with my time, don’t you? That is why I like using baby Yukon Gold potatoes. The skin is thin enough that it doesn’t overwhelm you. I also like using baby red potatoes. That would certainly be a great substitution.

Salt and potatoes. I only cook with Diamond Crystal Kosher salt. I always have at least 2 boxes in my pantry. Trust me when I tell you that it is not as “salty” as other salts. I know it sounds crazy, but it is the truth. In my opinion, potatoes always need a bit more salt. I always salt the water they cook in and then salt again when it all comes together. The capers are a bit of salty goodness themselves, so make sure to wait and try after it has been sitting for awhile.

I hope you enjoy this lovely potato salad and bring it to your next potluck or even serve it tonight for dinner.

Is this recipe something you would like more of? Consider joining my highly curated weekly subscription, Mastering the Ease of Home Cooking ™- It includes a meal plan, grocery list, recipes and mise en place (prep list), to give you the tools to be a successful home cook. Subscribe now.

With grace, grit & gratitude,

xx, JeriLynne

Caper, Red Onion And Dill Smashed Potato Salad

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Caper, Red Onion and Dill Smashed Potato Salad

Ingredients

1.5 pounds baby Yukon gold potatoes, cut in half 

1/4 cup of butter, unsalted

1/4 cup EVOO 

1/4 cup rinsed and drained capers 

1 small red onion, sliced into medium pieces 

Kosher salt for water and to taste 

Fresh ground pepper 

1 1/2 tablespoon white wine vinegar 

2 tablespoon whole grain or dijon mustard 

1/4 cup chopped dill

Instructions

Start the water boiling with at least a tablespoon of kosher salt. Cook until fork tender, 10-12 minutes. Drain and set aside.

Melt the butter in a pan over medium heat. Cook until the butter is foamy and add the olive oil and capers. Cook for 3-4 minutes then add the onion. Cook until the onions are starting to get some color and the capers might have bloomed, about 7-9 minutes. Turn the heat off, add the vinegar. Break the potatoes up with your hands or a fork to open them up so they can absorb the sauce. Add mustard, dill, salt to taste and fresh ground black pepper. If it is a little on the dry side you can add more olive oil. Add more black pepper and taste again. 

Note: Can be made 2 days ahead of serving