A summer favorite! Tender baby Yukon Gold potatoes tossed in a bright, piccata-inspired vinaigrette — lemon, capers, garlic, shallot, fresh herbs and a splash of vinegar. Easy to make and comes together fast.
This is a summer salad I’m always happy to make and share.
Salads come in so many forms — pasta salads, potato salads, grilled vegetable salads and chicken salads. Some are main dishes, some are perfect for potlucks, and some are quick weekday lunches. This potato salad stands out because of its bold dressing and tender potatoes.
Small Yukon Golds are ideal here. They’re buttery and hold their shape while soaking up a vinaigrette that’s heavy on lemon, garlic and capers with a touch of red wine vinegar. The dressing is tangy, briny and vibrant — a wonderful contrast to the potatoes’ richness.
I love this dressing because it’s punchy and bright. The acidity and briny capers make a vinaigrette that cuts through the potatoes’ creaminess. Fresh herbs and a sprinkle of shaved Parmesan round it out and add freshness and a hint of sharpness.
The potatoes should be tender but not falling apart — soft enough to bite through with a creamy interior. Toss them gently with the vinaigrette so every piece is coated, then fold in herbs and a little Parmesan if you like. The cheese is optional, but it adds a pleasant savory note.
The result is a potato salad that feels lighter than traditional creamy versions. If you prefer vinegar-forward potato salads — like those where you splash vinegar on the potatoes before making a classic potato salad — this will be right up your alley. The vinaigrette provides an energetic zip that balances the potatoes perfectly.
This comes together quickly:
1. Boil the potatoes whole until just fork tender, then slice them in half. Aim for tender with a little bite so they don’t fall apart.
2. Whisk together the dressing: red wine vinegar, diced shallots, capers, lemon juice and zest, minced garlic, salt and pepper. Slowly whisk in extra virgin olive oil to emulsify.
3. Chop fresh herbs — parsley, chives and thyme are my favorites, though basil or rosemary can work too.
4. Toss the warm potatoes with the vinaigrette, add herbs and extra capers if desired, then finish with shaved Parmesan and a final seasoning check.
This salad is an excellent weeknight side because the components can be prepped ahead: the dressing will keep in the fridge, and the potatoes can be boiled earlier in the day. When you’re ready, assemble and serve — it comes together in minutes and pairs beautifully with grilled chicken, vegetables, burgers or as a hearty salad topper.
The tender, buttery potato bite is a perfect contrast to the tangy vinaigrette.
Tangy potato salad with a bright lemon zing — everything a summer side should be.
Potato Salad with Piccata Vinaigrette
Potato Salad with Piccata Vinaigrette
Pin Recipe
Ingredients
- 4 pounds petit Yukon Gold potatoes
- 3 tablespoons red wine vinegar
- 3 tablespoons diced shallots
- 3 tablespoons capers, plus extra if desired
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- kosher salt and pepper
- ½ cup extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped chives
- 1 tablespoon chopped fresh thyme
- ⅓ cup shaved Parmesan cheese
Instructions
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Place the potatoes in a large pot, cover with cold water, bring to a boil and cook 10–12 minutes, or until fork tender.
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While they cook, whisk the dressing: combine red wine vinegar, diced shallots, capers, lemon juice, lemon zest, minced garlic and a generous pinch of salt and pepper. Whisk in the olive oil until emulsified.
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Drain the potatoes and let them cool slightly. Slice them in half and drizzle with the piccata vinaigrette. Add extra capers if you like, then add the fresh herbs and toss gently to combine. Sprinkle with shaved Parmesan and toss again. Taste and adjust salt and pepper as needed.
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Serve warm or at room temperature. Enjoy!
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