The Lello Kitchen
French Potato Salad with Capers & Mustard
Warm potatoes dressed while porous with Dijon, capers, herbs and olive oil—bright, savory and deliberately mayonnaise-free.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Serves
- 6 servings
- Difficulty
- Easy
At the Lello table
Dress potatoes while they are still warm. That is the difference between a coating that sits on the surface and seasoning that actually enters the potato.
Method
- Cover potatoes with cold salted water and simmer until tender but not breaking apart.
- Whisk mustard, vinegar, olive oil, salt and pepper in a large bowl.
- Drain potatoes well, halve while warm and add immediately to the dressing.
- Fold in capers and herbs. Let stand 10 minutes, taste, and adjust vinegar or salt before serving.
Cook’s notes
- Waxy potatoes keep their shape better than russets.
- The salad is best warm or at room temperature, not refrigerator-cold.
Substitutions
- Cornichons can add crunch, but they are sharper and sweeter than capers.
- Sherry vinegar gives a nuttier result than white wine vinegar.
To serve
Excellent with roast chicken, grilled fish, sausages or a composed lunch.
Storage & make-ahead
Refrigerate up to 3 days; bring toward room temperature before serving.
