Nothing says picnic to me more than a good potato salad. My mom used to make one when I was growing up that was pretty straight forward. It had the usual suspects of mayonnaise, onion, hard boiled egg and of course, potatoes.
Through the years, I have tried all kinds of potato salads. There is an old Martha Stewart recipe that had red onion and a vinaigrette that made my heart so happy. I also have made potato salad with sour cream and dill that is delightfully different. Who doesn’t love a warm German potato salad that has bacon and the perfect bite to go with pork schnitzel.
I really dislike having to peel potatoes. I have much better things that I can do with my time, don’t you? That is why i like using baby Yukon Gold potatoes. The skin is thin enough that it doesn’t overwhelm you. I also like using baby red potatoes. That would certainly be a great substitution.
Salt and potatoes. I only cook with Diamond Crystal kosher salt. I always have at least 2 boxes in my pantry. If your local store doesn’t carry it you can always get it from Amazon. Trust me when I tell you that it is not as “salty” as other salts. I know it sounds crazy but it is the truth. I don’t even purchase iodized salt because it tastes like chemicals to me. Why work hard on a dish only to have it not taste as fresh as it would with kosher salt. I will finish dishes with a good flaky salt like Jacobsen and love a good smoky salt to finish things like steak.
My community asked me to share some of my favorite summer sides with y’all so her it is. This recipe is different than any other potato salad i have made. Capers! Dill! Brown Butter! All things that make my heart sing. I hope you enjoy it.
Start the water boiling with at least a tablespoon of kosher salt. Cook until fork tender, 10-12 minutes. Drain and set aside
Melt the butter in a pan over medium heat. Cook until the butter is foamy and add the olive oil and capers. Cook for 3-4 minutes then add the onion. Cook until the onions are starting to get some color and the capers might have bloomed, about 7-9 minutes.
Turn the heat off, add the vinegar. Break the potatoes up with your hands or a fork to open them up so they can absorb the sauce. Add mustard, dill, salt to taste and fresh ground black pepper. If it is a little on the dry side you can add more olive oil. Add more black pepper and taste again.
Can be made 2 days ahead of serving