Lemon Caper Vinaigrette Potato Salad

Yukon Gold potatoes tossed with lemon juice, capers, garlic, rosemary and extra light olive oil make this Lemon Caper Vinaigrette Potato Salad a deliciously light addition to your outdoor gatherings.

👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
bowl
mixing bowl
whisk

📝 Preparation Steps

For the Potato Salad

Boil the potatoes whole (with skins on) in a large pot covered with water until they are fork tender. (Cooking times may vary depending on the size of your potatoes, so try to use ones that are uniform in size so that they cook evenly.) Once the potatoes are cooked, run them under cold water and allow them to cool enough for you to peel the skins off and cut them.

You can either slice them or cut them into larger pieces; that's your preference. Add the potatoes to a mixing bowl; then add chopped scallions.

Pour the vinaigrette over the potatoes and gently toss to coat; then refrigerate for at least ⏱️ 2 hours to chill before serving.

For the Lemon Caper Vinaigrette

Combine all ingredients in a small bowl and whisk until smooth.

Nutrition Facts

calories

170 kcal

fat Content

9 g

serving Size

0.5 cup

fiber Content

3 g

sugar Content

1 g

sodium Content

35 mg

protein Content

2 g

carbohydrate Content

21 g

saturated Fat Content

1 g

unsaturated Fat Content

8 g

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