How do I love growing fresh herbs? Let me count the ways. In my planter boxes, I have a few that make it through every winter and keep coming back stronger in the spring. Mainly, I grow chives, oregano, dill, and sage. Rosemary was already here when we arrived and thrives without my help!
I’ve been using the chive blossoms for the better part of two months, but the window is coming to a close, and most of the herbs are going to seed. At the same time, like clockwork, the swallowtail caterpillars have arrived and are on the move, eating all the dill – which I am TOTALLY fine with. The more pollinators the better. Once they’re gone I’ll cut back everything for new growth.
All that to say, I had a bunch of herbs and edible flowers on hand. Putting them in a bright yet creamy potato salad got my mouth watering. You could add just the herbs and dressing on the potatoes and stop there, but adding tangy caper berries with their seedy crunch brings it up a notch. If you don’t have chive blossoms, chopped chives work fine. The caper berries can be subbed for regular capers.
This potato salad is rich, layered, and satisfying and I promise that if you bring this to a Fourth of July BBQ, your fellow partygoers will love it too!
The best potatoes to use
Small waxy potatoes, with a thin skin, work best in this Herby Lemon Potato Salad. I used New potatoes (because they were the waxiest I could find at the market that day) but you could also use Yukon Gold, Yellow Finn, or Fingerling potatoes. Just make sure you avoid russet or Idaho potatoes. They don’t hold their shape and the skin is too thick. Not familiar with potato types and how to use them? Head here to to read more from our friends at America’s Test Kitchen.
Herby, Lemony Potato Salad with Caper Berries, Chive Blossoms, and Dill
Ingredients
- 2 lbs unpeeled New Potatoes, quartered
- Coarse salt for cooking water
- 1/2 cup de-stemmed and halved caper berries (sub capers)
- 1/4 cup mayonnaise
- 3 TBSP Olivando Originale EVOO
- 1 TBSP fresh lemon juice
- 1 TBSP dijon mustard
- Salt and pepper to taste
- 2 TBSP chopped fresh dill
- 2 TBSP chive blossoms (sub chives)
- Wash potatoes and cut into quarters or approx 1 inch pieces. Place in large pot. Fill the pot with water until the potatoes are just covered by one inch. Place over high heat and bring to a boil.
- Once water is boiling, add about 1 tablespoon of coarse salt and cook until easily pierced with a fork. About 7-10 minutes. Be careful not to overcook or they will fall apart in the salad.
- Strain the potatoes and allow them to cool completely. This will take about an hour.
- In a small bowl, combine the mayo, Olivando Orginale, dijon, lemon juice, salt, and pepper. Whisk to combine.
- Add the chive blossoms (or chives) and dill. Stir to combine.
- In a large bowl, add the halved caper berries and the dressing. Stir gently so as not to break the potatoes. Allow to sit in the fridge for at least an hour, better if overnight, allowing flavors to meld. Bring to room temperature before serving.
