Lemony Potato Salad

Lemony potato salad

If you’re not a big fan (or even if you are a fan) of the starchy mayonnaise that usually passes for potato salad, give this recipe a try. It’s much less creamy and if you’re totally anti-mayo, you can just omit it and replace it with an equal amount of olive oil. It’s lemony, with a little bite coming from the briny capers and a little crunch coming from the pickled onions and cucumber.

Try adding some different spices like basil, dill or caraway. A little whole grain mustard complements the capers nicely and adds another textural element as well.

Lemony Potato Salad

2 russet potatos cut into 3/4″ cubes

1 tsp kosher salt
1/4 small onion sliced as thin as possible
2″ length of hothouse cucumber seeded, quartered and thin

1 Tbs lemon juice
1 Tbs good olive oil
1 Tbs mayonaise (optional, if omitting add another Tbs olive oil)
1/2 tsp kosher salt

1 Tbs drained capers

Boil the potatoes in ample water until soft enough to stick a fork through.

While the potatoes are cooking, put the sliced onions and cucumbers in a bowl with the salt and add some water. This pickles them, breaking down the cell walls of the veggies and releasing water making them more crunchy. Let them sit for about 10 minutes then squeeze out as much of the water as you can using your hands (the more water you get out, the crunchier they’ll be).

Whisk the lemon juice, olive oil, mayo, and salt to make the dressing.

Drain the potatoes well and put into medium bowl and cover with the dressing while still warm. Gently combine the potatoes and dressing trying not to smash the potatoes too much. Add the onions, cucumber, and capers and mix until evenly distributed. Taste to make sure it’s okay, you can add more lemon, more salt, or even a pinch of sugar if you want to mellow it out a bit.

Serve it warm or let it come to room temperature.

  • mischievouswabbit

    Definitely the best potato salad I’ve ever had. :-)

  • mischievouswabbit

    Definitely the best potato salad I’ve ever had. :-)

  • http://twitter.com/GenderCompass Marilia

    I’ll try it tonight with homemade mayo. Do you think it might be good served cold, as well? Weather is hot in Brazil and making a cold dish is very refreshing in the evenings, to be served with hot roasted chicken legs… how about it?

    • http://norecipes.com Marc Matsumoto

      Served cold would be great and this would definitely go with roasted chicken legs! Can I come over for dinner? ;-)

      • http://twitter.com/GenderCompass Marilia

        Hi, chef! I made my own mayo and, instead of using just the mayo for the salad, I mixed it with egg whites that were beaten, so I ended up with a mayo mousse. Picture how delicious it was! :) I cooked the potatoes and sweet potatoes with ginger and nutmeg for extra flavor, too. It was amaaaaazing. Thanks for the recipe! :)

  • Hong

    Hello Marc, would you be able to clarify something for me, a very beginner cook. I would like to know if the potatoes should be peeled and cut into cube first before boiling? Or, should it be boiled in cubed shapes? Thanks so much for your instructions!

    • Hong

      Okay, that is not clear either. I meant, should the potatoes be boiled in cut or uncut form, peeled or unpeeled? Thanks!

      • http://norecipes.com Marc Matsumoto

        Either way works, but they will cook faster if you cut them first. As for peeling, it’s a matter of personal preference, some people like potatoes skin on, some skin off.

  • KD

    Potato Salad Matsumoto style! Our new favorite. Have a difficult time getting it to the dining table because the salad gets ambushed early on in the kitchen….

    • http://norecipes.com Marc Matsumoto

      Hahaha, glad to hear you’re enjoying!

  • KD

    I need to create some house rules. ‘Cause the same thing happened with Ratatouille Salad Matsumoto. I’m bringing it off the grill & it’s gone; I didn’t have a chance to present it properly….

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Spicy Peanut Butter & Pork Belly Sandwich
Braised Beef and Burdock
Baby Octopus in Tomato Sauce
Sunchoke
Sole Meunière
Guanciale & Mandarin Sugo Recipe
Pastilla
Kimchi Ramyeon