why make this recipe
Quick French Potato Salad with Capers is a delicious twist on a classic dish. It’s perfect for gatherings, picnics, or simply as a side for dinner. The fresh herbs and tangy capers bring vibrant flavors that make this salad stand out. Not only is it easy to make, but it is also a great way to use potatoes and add healthy vegetables to your meal.
how to make Quick French Potato Salad with Capers
Ingredients :
- 3.5 lb potatoes (peeled and cut into 1/2-inch cubes)
- 3 stalks celery
- 1/4 cup parsley (freshly chopped for a vibrant color)
- 1/4 cup fresh dill, chopped
- 3/4 cup pickles (I prefer Maille cornichons for a classic French taste)
- 3 tbsp capers
- 2 tbsp mustard (I use Grey Poupon Dijon for the best kick)
- 1 garlic clove
- 3/4 tsp salt
- black pepper to taste
- 1 tbsp honey
- 1/3 cup apple cider vinegar
- 2/3 cup olive oil (extra-virgin imparts a richer flavor and mouthfeel)
Directions :
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Peel and cut the potatoes into 1/2-inch cubes. Place them in a large pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender but still holding their shape. You want them cooked through, but not falling apart.
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While the potatoes cook, finely chop the celery, parsley, dill, pickles, and mince the garlic clove. Roughly chop the capers as well. Prepping all vegetables while the potatoes cook keeps everything ready when you need it.
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Drain the cooked potatoes in a colander, shaking gently to remove excess water. Spread them on a clean kitchen towel or paper towels and let them rest for 1-2 minutes to air-dry slightly. This step is key—any excess moisture will dilute the dressing and make the salad watery. Transfer the warm, dried potatoes to a large mixing bowl.
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In a small bowl, whisk together the mustard, minced garlic, salt, black pepper, honey, and apple cider vinegar until combined. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. This creates a sauce that clings to the potatoes better.
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Add the chopped celery, parsley, dill, pickles, and capers to the warm potatoes in the bowl. Pour the vinaigrette over the vegetables and gently toss everything together until evenly coated. The warm potatoes absorb the dressing beautifully, enhancing the flavors. Let the salad sit at room temperature for 10-15 minutes to allow the flavors to meld before serving.
how to serve Quick French Potato Salad with Capers
Serve the Quick French Potato Salad with Capers at room temperature or slightly chilled. It pairs well with grilled meats, fish, or can be enjoyed on its own as a light meal. Garnish with extra herbs for a pop of color.
how to store Quick French Potato Salad with Capers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If it seems a bit dry after storing, you can add a touch more olive oil or vinegar when serving.
tips to make Quick French Potato Salad with Capers
- Make sure to cut the potatoes evenly for uniform cooking.
- Don’t skip the step of letting the potatoes dry. This prevents a watery salad.
- For added protein, consider mixing in diced cooked chicken or hard-boiled eggs.
variation
You can customize this salad by adding your favorite vegetables, like bell peppers or radishes. You can also substitute the pickles with olives for a Mediterranean twist!
FAQs
1. Can I use other types of potatoes?
Yes! Yukon Gold or red potatoes work well too. Just remember not to overcook them.
2. Is this salad vegan?
Yes, this recipe is vegan as it does not contain any animal products.
3. How can I make this salad ahead of time?
You can prepare the salad up to a day in advance. Just store it in the fridge and let it sit at room temperature for a few minutes before serving to allow the flavors to come back to life.
Quick French Potato Salad with Capers
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A delicious twist on a classic French dish, featuring potatoes, capers, and fresh herbs.
Ingredients
- 3.5 lb potatoes, peeled and cut into 1/2-inch cubes
- 3 stalks celery, finely chopped
- 1/4 cup parsley, freshly chopped
- 1/4 cup fresh dill, chopped
- 3/4 cup pickles, finely chopped
- 3 tbsp capers, roughly chopped
- 2 tbsp mustard (preferably Grey Poupon Dijon)
- 1 garlic clove, minced
- 3/4 tsp salt
- Black pepper to taste
- 1 tbsp honey
- 1/3 cup apple cider vinegar
- 2/3 cup extra-virgin olive oil
Instructions
- Peel and cut the potatoes into 1/2-inch cubes. Place them in a large pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender but still holding their shape.
- Chop the celery, parsley, dill, pickles, and mince the garlic. Roughly chop the capers.
- Drain the cooked potatoes in a colander and let them rest to air-dry slightly.
- Transfer the warm potatoes to a large mixing bowl.
- Whisk together the mustard, garlic, salt, black pepper, honey, and apple cider vinegar until combined. Slowly drizzle in the olive oil while whisking to emulsify.
- Add the chopped vegetables to the warm potatoes and pour the vinaigrette over them. Gently toss to coat.
- Let the salad sit at room temperature for 10-15 minutes before serving.
Notes
Storing leftovers in an airtight container in the refrigerator enhances flavor over time. Add more olive oil or vinegar before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
