Potato Salad with Piccata Vinaigrette
A summer favorite! This tender potato salad with piccata-inspired vinaigrette is bright and zippy with flavors of lemon, capers, garlic, shallots, fresh herbs and a splash of vinegar. Easy to make and comes together fast!
Ingredients
- 4 pounds petit yukon gold potatoes
- 3 tablespoons red wine vinegar
- 3 tablespoons diced shallots
- 3 tablespoons capers, plus extra for adding in
- 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
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 10 to 12 minutes, or until the potatoes are fork tender.
- While the potatoes boil, make the dressing. Whisk together the vinegar, shallots, capers, lemon juice, zest, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
- Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with the piccata vinaigrette. Add in more capers if you wish. Add in the fresh herbs and toss again. Toss a few more times to make sure everything is combined. Sprinkle on the parmesan cheese and toss again before serving. Taste and season with more salt and pepper if needed.
- Enjoy!
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