Warm Roasted Potato Salad with Dill and Capers
My warm roasted potato salad with dill and capers is just delicious. Crispy golden potatoes cooked to perfection, tumbled with rocket/arugula, dill and capers and drizzled with a lemon yoghurt dressing.
Warm Roasted Potato Salad with Dill and Capers
Warm Roasted Potato Salad with Dill and Capers
Warm Roasted Potato Salad with Dill and Capers
Move over sad potato salad, there’s a new spud in town! If you’re like me (always looking for reasons to eat more roast potatoes) this warm roasted potato salad with dill and capers is the perfect excuse to get cookin.
It’s perfect for holiday entertaining, like Christmas recipes and Thanksgiving recipes, or serve it for dinner with some chicken or fish for a delicious dinner!
Why you'll love this
- It’s lighter and fresher with the combination of fresh herbs, yoghurt, lemon, dill and capers.
- The flavours are delicious - Mediterranean flavours of the dressing paired with the crispy roast potatoes and the peppery rocket/arugula is irresistible.
- It’s easy to make.
- Roast potatoes are awesome.
What is a roast potato salad?
If you haven’t heard of a roast potato salad before, you’re in for a treat. Similar to a traditional potato salad, cooked potatoes are dressed in a creamy dressing and served with herbs and other complimentary ingredients, but there is an added crunchy texture that takes a potato salad to the next level.
Roasting vs boiling potatoes, which is better?
This is a case of who wore it best - potato salad version, it’s actually entirely up to you and your taste. Personally I love a roast potato salad, but if you lean towards a traditional potato salad with boiled potatoes, this recipe would also work quite well. Just make sure the spuds are well seasoned.
Cooking tips and variations for making this salad
- Perfect roast potatoes for salad: These roast potatoes need to be parboiled and roasted for an hour in the oven to properly crisp up, but they’re worth the wait! To truly get the best roast potatoes, you want to parboil them before roasting.
- How to get your roast potatoes perfectly golden: If some potatoes are looking a little less golden as you're tossing them half way through; turn them face down to come in contact with the heat of the pan, which will cause them to become nice and golden during the rest of the cooking process.
- Making the dressing is so simple, just combine the yoghurt, mayonnaise, dijon, lemon juice and zest in a bowl. You could also use horseradish here.
- Assembling and serving the salad: This is a warm roasted potato salad, so I recommend serving it soon after the spuds are out of the oven. It's best to let them cool slightly however, so that the rocket doesn't wilt. You can make the salad a few hours ahead by keeping the potatoes warm in a low temperature oven. Assembling is just layering the most of the salad ingredients (reserving a couple of elements for topping at the end), potatoes, drizzling the dressing, tossing it all together and topping with the rest of the ingredients.
- Variations: This recipe would work with sweet potatoes! You could also use mint as a herb option.
Serving ideas and accompaniments
This salad is a perfect accompaniment to roast chicken, lamb or pork dishes. You could also make it into its own vegetarian meal by serving alongside some quinoa or couscous or serve it in a warm flatbread for some carb on carb action - yum!
More delicious salad recipes
Made this salad and want to try some more? My Warm pumpkin salad and Mediterranean sweet potato salad are winners, for something light, this prosciutto and pear salad or my apple and kale salad are both really delicious.
More addictive potato recipes
Make these on repeat: Truffle Potato Gratin, Garlic Roast Potatoes, Seared salmon and roast potatoes.
In my opinion The best potatoes for roasting are a young / new potato. They are small, the skin is thin and they have less starch which means they’ll keep their shape but be super creeaaammmyyy on the inside (as opposed to more fluffy from the bigger sizes). New potatoes can come in all the varieties of your regular potatoes like yukon, russet, maris piper, but they may just also be labelled as ‘new’ or ‘baby’ potatoes. This just means that they were harvested early.
Yes you can! Cook them in batches, for about 20-30 minutes, turning and adding the garlic halfway.
You can make the roast potaotes a day ahead and refrigerate the potatoes, then heat them back up, but they may not be as crispy. You can make the whole thing a day in advance but it will need to be served cold, it won’t reheat well with the salad ingredients, and the potatoes will lose their crunchy texture but still be tasty.
Ingredients and substitutions
How to make it - step by step!
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Once cooked, remove from the oven and let cool for 10 minutes. This prevents them from warming the dressing and becoming soggy
For the dressing, mix together the yoghurt, mayo, dijon, lemon zest and juice, salt and pepper in a bowl.
To make the salad, toss ⅔ of the potatoes, rocket, parsley, 1 tbsp dill, 1 tbsp baby capers, and dressing in a bowl, until combined.
Top with some more remaining potatoes, rocket leaves, herbs and capers for decoration.
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Once cooked, remove from the oven and let cool for 10 minutes. This prevents them from warming the dressing and becoming soggy
For the dressing, mix together the yoghurt, mayo, dijon, lemon zest and juice, salt and pepper in a bowl.
To make the salad, toss ⅔ of the potatoes, rocket, parsley, 1 tbsp dill, 1 tbsp baby capers, and dressing in a bowl, until combined.
Top with some more remaining potatoes, rocket leaves, herbs and capers for decoration.
Watch the how to video
Watch the how to video
Warm Roasted Potato Salad with Dill and Capers
- 1kg washed potatoes
- 2 tbsp olive oil
- 50g salted butter
- 3 cloves of garlic, finely diced
- 1.5 tbsp baby capers
- 1.5 tbsp dill, separated into little tufts
- 1/2 cup of parsley, chopped
- 1/2 tbsp lemon zest and juice
- 1 tbsp mayo
- 1 tsp dijon
- 1 tbsp Greek yoghurt
- Pinch salt
- Pinch pepper
- 2 cups rocket (arugula)
- Preheat your oven to 220 C / 430 F place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges)
- Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
- Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes
- Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown
- Once cooked, remove from the oven and let cool for 10 minutes. This prevents them from warming the dressing and becoming soggy
- For the dressing, mix together the yoghurt, mayo, dijon, lemon zest and juice, salt and pepper in a bowl
- To make the salad, toss ⅔ of the potatoes, rocket, parsley, 1 tbsp dill, 1 tbsp baby capers, and dressing in a bowl, until combined
- Top with some more remaining potatoes, rocket leaves, herbs and capers for decoration.
