Our All-Time Favorite Lemon Herb Potato Salad | Julia At Home (S4 E2)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile while dried parsley is more economical.

fresh dill

🥗Healthier: dried dill

💰Cheaper: frozen dill

Dried dill is a lower-cost alternative with a longer shelf life.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: carrots

Carrots provide crunch and color at a lower cost.

Fill a large pot with 8 cups of water.

Scrub 3 pounds of red potatoes, then cut them into one-inch pieces.

Add the cut potatoes to the cold water in the pot.

Add 2 tablespoons of table salt and 2 tablespoons of distilled white vinegar to the water with the potatoes.

Bring the pot to a boil, then reduce to a gentle simmer for 15-20 minutes until the potatoes are tender.

In a large bowl, combine 2 teaspoons of lemon zest, 3 tablespoons of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper to make the dressing.

Whisk in 1/3 cup of extra virgin olive oil while drizzling it in slowly to emulsify the dressing.

Check the potatoes for tenderness with a fork, then drain them and spread them out on a rimmed baking sheet to cool.

Drizzle the warm potatoes with 2 tablespoons of the dressing to help them absorb flavor as they cool for 30 minutes.

Chop 3 tablespoons each of fresh parsley, tarragon, and chives, removing the stems from the parsley and tarragon.

Rinse and chop 1/2 cup of yellow onion, then add it to the bowl with the dressing.

Add the cooled potatoes to the bowl with the dressing and herbs, and gently toss to combine.

Chop 2 tablespoons of capers, rinse them, and add them to the salad, then toss everything together again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens