I’ve never been a fan of potato salad. I grew up eating the store bought stuff that always had a ton of mayo and celery in it. Since then I have fallen in love with potato salad. This warm dijon caper potato salad is anything but basic. This is no mayo no nonsense. Elevated with fresh herbs and the acidity of the capers and pickles. I promise this will give you a new perspective on potato salad.
Tips For Making the Potato Salad
Potatoes
I use baby reds in this salad because they are a creamier, softer potato. Feel free to use other potatoes like yukon, or fingerlings.
Start by making your potatoes. Wash your potatoes and cut off any bruising or sprout notches. Cut your potatoes into 1/4s. I like keeping the skin on for extra fiber and flavor but you can peel them if you don’t like them.
If using the Instant Pot. Using a steamer basket with 2 cups of water. Turn it on manual for 4 minutes. Quick release and set them aside to cool.
If using the stove top bring a large pot of water to a boil over medium heat. Put in cut potatoes in when the water was boiling and cook for 20 minutes or until the potatoes can easily be pierced with a knife. Strain and set aside.
Eggs
For the Instant Pot you want to turn it on manual. Fill pot with 2 cups of water. Place eggs on trivet and turn on manual for 6 minutes for hard boiled eggs with set yolks. Cook and quick release when finished. Setting them in ice water. Peel and chop when they are cooled for your potato salad.
If you are using your stove top. Place your eggs in saucepan. Fill with water 1 inch above eggs. Bring the water to a boil. 12 minutes for hard boiled with a set yolk. When your eggs are finished using tongs place them in ice water to cool. Peel and chop for potato salad.
Prepare
Now you can whisk together your dressing a cut and chop all the other ingredients and add them into the potatoes.
Gently fold the ingredients in so you don’t mash the potatoes.
I like serving this warm Dijon potato caper salad immediately when it’s still warm but if you would like to make this dish in advance you can. It is still just as delicious cold!
Warm Dijon Potato Salad With Tarragon and Dill
Equipment
- Instant Pot
Ingredients
- 2 Lbs Baby Red Potatoes Cut into 4ths
- 2 Eggs Hard Boiled and Optional
- 1/4 Cup Green Onions Chopped
- 1/2 Shallot Minced
- 3 Tbsp Tarragon Chopped
- 2 Tbsp Dill Chopped
- 2 Tbsp Capers and 1 Tbsp Juice held for the vinaigrette.
- 2 Baby Dill Pickles or 1 large Diced
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Cup Olive Oil
- 3 Tbsp White Wine Vinegar
- 2 Tsp Dijon Mustard
- 2 Tsp Sugar
Instructions
- Start by cutting your potatoes into 1/4s and cooking them with your preferred method. They should be soft and easy to cut when they are done.
- Next you can make your hard boiled eggs if you are using them. Click the hard boiled eggs for the recipe or look in above instructions. Cool, Peel and chop when they are done.
- In a large bowl combine the dijon mustard, caper juice, white wine vinegar, sugar.Whisk in the olive oil.
- Pour your sauce into the potatoes and gently mix until potatoes are coated.
- Next chop your shallots, green onions, pickles, tarragon, dill, eggs and capers.
- Fold into the potatoes. Finally add in your chopped hard boiled eggs.
- Taste and season with more salt and pepper if needed and serve.