Whether you need a side for tonight’s grill or a dish to bring to a neighborhood potluck, this light, fresh Herbed Potato Salad is a perfect choice. Tender potato slices are tossed in a mustard-forward vinaigrette (no mayo), then brightened with lots of fresh herbs, shallot, briny capers and quick-pickled golden beets—delicious and elegant.
It’s also easy to prepare. Below are clear, step-by-step instructions for making Herbed Potato Salad with Capers and Pickled Golden Beets.
Why this recipe works
This dish follows a Nordic-style potato salad approach—potatoes dressed in a vinaigrette instead of a creamy mayonnaise-based dressing, with fresh herbs, pickled beets and capers. The recipe succeeds because:
- The potatoes are cooked until just tender but still hold their shape.
- A bit of the reserved potato cooking water is mixed into the vinaigrette, adding flavor and a silky texture without heaviness.
- Using quick-pickled golden beets keeps the salad visually appealing (it won’t turn pink the way red beets can) while contributing bright, tangy notes.
Ingredients
- Small red potatoes are ideal thanks to their waxy texture that helps them stay intact when sliced and cooked.
- The vinaigrette is a blend of Dijon mustard, white wine vinegar and extra-virgin olive oil, plus a splash of the reserved potato water for body and flavor.
- Shallot, capers and quick-pickled golden beets (or diced dill pickles as a convenient substitute) add texture and punch.
- Fresh herbs—dill, parsley and chives—finish the salad with bright herbaceous flavor.
How to make this recipe
- Slice the potatoes about ¼ inch thick. Place the slices in a large pot, cover with cold water by about an inch, add a couple teaspoons of salt and bring to a boil over medium-high heat. Reduce heat slightly and simmer until the slices are just tender, about 5–9 minutes—check frequently.
- Use a slotted spoon to transfer the cooked slices to a strainer to drain. Reserve ¼ cup of the cooking water and discard the rest. Spread the potato slices in a single layer on a rimmed baking sheet.
- Whisk together the olive oil, white wine vinegar, Dijon mustard, minced shallot and the reserved potato water in a medium bowl. Pour the vinaigrette over the warm potatoes and let them sit for about 10 minutes so they absorb flavor.
- Add the diced pickled golden beets, drained capers and chopped herbs. Gently fold with a rubber spatula to avoid breaking the slices. Season with salt and freshly ground pepper to taste, transfer to a serving platter and enjoy.
Expert tips
A few straightforward tips will help you get perfect results every time:
- Slice the potatoes to about ¼ inch thickness before cooking to keep the pieces uniform and attractive.
- Check doneness frequently. Potatoes should be just tender but not falling apart—start testing around five minutes and taste a slice to judge texture.
- Reserve some potato cooking water. A small amount added to the vinaigrette adds potato flavor and a silky mouthfeel.
- Dress the potatoes while warm so they absorb more of the vinaigrette’s flavor.
- Toss gently with a rubber spatula; the slices are delicate and can break if handled roughly.
- Season carefully. Capers add saltiness, so taste and add salt sparingly, adjusting until you like the balance.
- Serve warm or at room temperature. Chilled salad is fine, but bringing it to room temperature enhances the flavors.
FAQs
Yes. Prepare through dressing the warm potatoes with the vinaigrette, then cover and refrigerate for up to one day. Bring to room temperature before folding in capers, pickled beets and fresh herbs.
Store leftovers in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for best flavor.
If you don’t have quick-pickled golden beets, use diced dill pickles or jarred roasted red peppers. You can also swap herbs—basil, cilantro or tarragon work well in place of dill, chives or parsley.
Yes, the recipe as written is vegan.
It pairs beautifully with grilled sausages, salmon dishes like gravlax, or as a standout contribution to a backyard barbecue. Its bright, Nordic flavors complement many mains.
Related recipes
For more Nordic-inspired potato dishes, try these ideas:
-
Hasselback Potatoes with Caramelized Onions and Sage Butter
-
Creamy Herbed Potato Salad with Buttermilk Dressing
-
Potato and Pickled Herring Bites with Remoulade
-
New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots
Recipe
Herbed Potato Salad with Capers and Pickled Golden Beets (No Mayo)
Print
Pin
Rate
Ingredients
- 2 pounds small red potatoes — unpeeled and cut into ¼ inch 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 quick-pickled 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 the sliced potatoes in a large pot and cover with cold water by about 1 inch. Add two teaspoons salt and bring to a boil over medium-high heat. Simmer 5–9 minutes or until slices are just tender, checking frequently.
- Carefully remove the potatoes with a slotted spoon to a strainer to drain. Reserve ¼ cup of the cooking water. Arrange the potato slices in a single layer on a rimmed baking sheet.
- Whisk together olive oil, white wine vinegar, Dijon mustard, minced shallot and the reserved potato water. Drizzle the vinaigrette over the warm potatoes and let sit for 10 minutes.
- Fold in the diced pickled beets, capers and chopped herbs gently with a rubber spatula to avoid breaking the slices. Season with salt and pepper to taste, transfer to a platter and serve.
Notes
Adapted from The America’s Test Kitchen Complete Vegetarian Cookbook
If you enjoyed this recipe, please leave a star rating. Snap a photo of your Herbed Potato Salad with Capers and Pickled Golden Beets and share it on Instagram using the hashtag #truenorthkitchen and tagging @true_north_kitchen.