Name: Lemon Caper Vinaigrette Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds Yukon Gold Potatoes, skins on and washed; 1 Scallion, chopped; Prepared Lemon Caper Vinaigrette; 3 tablespoons Lemon Juice; 1/3 cup Extra Light Olive Oil; 1 tablespoons Capers; 1 tablespoons Fresh Rosemary, chopped; 1 clove Garlic, minced

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Lemon Caper Vinaigrette Potato Salad made with Yukon Gold potatoes, lemon juice, capers, rosemary, garlic and extra light olive oil.

I know I've mentioned it before, but for those of you who don't know our oldest daughter despises mayonnaise. So when making potato salads for our Summer get togethers, I try to come up with new ways to make it to give her a little variety.

Some of her favorites are listed below, but this Lemon Caper Vinaigrette Potato Salad is one of my personal favorites.

What are capers?

Capers are the unopened flower buds of a caper plant; mostly found in the Mediterranean regions. They are then usually pickled in vinegar or a brine and have a tangy, salty, lemony flavor.

Most people either love them or hate them. I actually love the flavor of them and they give recipes, like this one or Chicken Piccata a really unique flavor. But of course, anything with lemon flavor is right up my alley. 😉

How do you make Lemon Caper Vinaigrette Potato Salad?

Making this salad is super simple and doesn't require a lot of ingredients. For this recipe, you'll need Yukon Gold Potatoes, scallions, lemon juice, capers, fresh rosemary, garlic and extra light olive oil.

I chose to use Yukon Gold potatoes, but you could use other types of potatoes as well; however, cooking times may vary.

Start by washing the potato skins; then boiling the potatoes whole (with skins on) until they are fork tender. Cooking times may vary depending on the size of your potatoes, so try to use ones that are uniform in size so that they cook evenly.

Once the potatoes are cooked (approximately 20-30 minutes), run them under cold water and allow them to cool enough for you to peel the skins off and cut them.

You can either slice them or cut them into larger pieces; that's your preference. I opted for cutting them into large chunks so you get a chunkier potato salad.

Add the potatoes to a mixing bowl; then add chopped scallions. I can't eat onions, but I tolerate scallions which is why you'll see me using those in place of onions; however, you can add onions if you'd prefer.

Next, make the Lemon Caper Vinaigrette by combining the lemon juice, oil, garlic, rosemary and capers in a small bowl and whisk until smooth. Pour the mixture over the potatoes and gently toss to coat.

If you would like to add some black pepper, you can do that here, but I don't recommend adding salt until after the potato salad sits for a while.

Like I mentioned earlier, capers tend to be salty so you don't want to add any unnecessary salt if you don't have to.

Once you mix the potato salad, place it in a serving bowl and allow to refrigerate for at least 2 hours or longer to get cold; which also helps infuse all of those flavors into the potatoes.

This recipe for Lemon Caper Vinaigrette Potato Salad makes 4 cups ( or 8-½ cup servings), but you can adjust the number on the recipe card below if you'd like to make more and the ingredients will adjust with it.

My daughter loved this potato salad without mayonnaise just as much as I did and it was so light and full of flavor. ~Enjoy!

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