My drop dead simple classic potato salad recipe with a little drizzle of olive oil and lots of fresh herbs and capers: this is such a light potato side dish!
And it is also perfect for a summer lunch or dinner.
Sometimes a good old classic potato salad recipe is just the kind of side dish you need to lighten up a dinner. Recipes don’t always have to be complicated or farfetched. And same goes for the ingredients you put into it.
Simple every day ingredients and condiments.
Simplicity on your plate, I love it.
So then what about a simple bowlful of cooked waxy potatoes in the good company of a handful of crispy raw onion and a handful of salty capers to bring some kick to it.
Classic Potato Salad Recipe with Olive Oil
I wrote down in my ingredients list ‘2 handfuls of fresh herbs’.
Because then you can decide for yourself what herbs you want to add. Any fresh leafy herb will do. Ever since growing my little green herb garden on my patio I have this tendency to go out clutching my pair of scissors.
Walk by the brick pots while snipping off whatever herbs I find suitable for my recipe.
I have chosen fresh thyme, lovage and parsley for this one. I’m sure other fresh herbs are perfect as well. As long as it tastes good!
Herbs & Capers
So here’s my drop dead simple classic potato salad recipe with a little drizzle of olive oil and lots of fresh herbs and capers. This is such a light potato side dish! And because of that it’s the perfect for a summer lunch or dinner.
Do you love making potato salads at home?
Then also check out my German potato salad with bacon!
Classic Potato Salad Recipe
My drop dead simple classic potato salad recipe with olive oil and lots of fresh herbs and capers: a light potato side dish!
- 2 handfuls fresh herbs chopped
- 12,5 oz waxy potatoes (350 g)
- 2 tbsp capers in brine
- 2 tbsp onion chopped
- olive oil
Scrub the potatoes thoroughly but don’t peel the skin. Then chop them up into smaller bite-size pieces. Place a large pan of salted water over high heat until boiling. Add the chopped potatoes.
Cook for 20 minutes until the potatoes are tender and drain them.
Then transfer the cooked potatoes to a large salad bowl and add the freshly chopped herbs. Mix well.
Stir the potato salad well. If the salad looks too dry add extra olive oil. Check the seasoning and add more pepper or salt to taste if necessary. Stir well again. Then transfer the potato salad to a serving dish. Place it in the fridge to chill for an extra 5 minutes. Serve cold.
Add the capers and chopped onion. Then drizzle with some olive oil. Season with a little pepper and salt.