Red Skin Potato Salad with Capers

There’s nothing like a classic potato salad to bring the flavor at your next picnic or potluck. But if you’re looking for something a little different, this red skin potato salad is just the recipe for you. With capers, parsley, and a tangy yogurt-mayo dressing, this flavor-packed recipe is anything but traditional.

Summertime is perfect for potato salad, and this red potato salad recipe is the perfect way to mix things up. The potatoes are cooked to perfection, and the yogurt-mayo dressing is light and tangy.

Add in some fresh parsley and capers, and you’ve got a flavor-packed salad that’s sure to be a hit.

So whether you’re looking for a new potluck dish or just want to change up your picnic menu, this red skin potato salad is a great option. Give it a try today!

Ingredients for Red Skin Potato Salad with Capers

Dressing

• Yogurt: Use plain yogurt for the dressing. I like to use Greek yogurt, but any type of plain yogurt will work.
• Mayonnaise: This recipe uses a combination of mayonnaise and yogurt, which makes for a light and tangy dressing. If you want, you could use all mayonnaise.
• Lemon juice and zest: The lemon juice and zest add a nice brightness to the salad.
• Apple cider vinegar: This gives the dressing a little bit of tanginess.
• Grainy mustard: I like to use a grainy mustard for this salad, but you could also use Dijon mustard.
• Red pepper flakes: These add a little bit of heat to the salad. If you don’t like spice, you can omit them.
• Salt and pepper: Be sure to season the dressing to taste with salt and pepper.

Salad

• Red potatoes: I like to use red potatoes for this salad because they hold their shape well when cooked. You could also use Yukon gold potatoes.
• Capers: Capers add a nice salty flavor to the salad. If you don’t like capers, you could omit them or use olives instead.
• Parsley: I like to use fresh parsley in this salad, but you could also use other herbs like basil or oregano.
• Scallions: The scallions add a nice onion flavor to the salad.

Tips and Tricks

• If you’re not a fan of mayonnaise, you could use all yogurt in the dressing.
• If you want a little bit more tanginess, you could add more lemon juice or apple cider vinegar to the dressing.
• If you want a little bit more spice, you could add more red pepper flakes or use a hotter mustard.
• If you’re not a fan of capers, you could omit them or use olives instead.
• If you want to change up the herbs, you could use basil or oregano instead of parsley.

How to Make Red Skin Potato Salad

To make potato salad with capers, start by whisking together the dressing ingredients in a small bowl.

Then, cook the potatoes in a large pot of salted water for 12-15 minutes.

Drain the potatoes and transfer them to a large bowl.

Next, add the scallions, capers, parsley, and yogurt dressing to the potatoes.

Toss everything together until well mixed. Serve the potato salad chilled or at room temperature.

Variations

• Artichoke Pesto Potato Salad: Omit the capers, dressing, and parsley and instead add one can of Reese artichokes, 8 ounces steamed green beans and ½ cup prepared pesto.
• Make Roasted Red Potato Salad by posting the potatoes for 35 to 40 minutes at 400 degrees.
• Make it a meal by adding 8 ounces of cooked bacon or cooked shredded chicken.
• If you don't have plain yogurt, sour cream makes a great substitute. Alternatively, you can also use additional mayonnaise.

FAQs

Are red potatoes good for potato salad?

Yes, red skin potatoes are ideal for use in potato salad. They are a waxy potato that is small and round with a thin edible skin.

How long can you store red skin potatoes?

Red skin potatoes will last approximately three weeks when stored in the pantry.

How do you make potato salad with red potatoes?

You can make Red Skin Potato Salad in the same way you would make potato salad with russet potatoes. You can either boil or steam the potatoes and proceed as usual.

How long do you cook red potatoes for potato salad?

The cooking time for red potatoes will depend on the size of the potatoes you are cooking. Small red skin potatoes that have been halved will take about 15 minutes to cook through when boiled. You know they are done when they are fork-tender.

Can you leave the skin on for potato salad?

Absolutely! This is one reason why I love using red potatoes in potato salad.

Print Recipe

4.84 from 6 votes

Red Skin Potato Salad with Capers

This Red Skin Potato Salad with Capers is a great way to mix things up. With capers, parsley, and a tangy yogurt-mayo dressing, this Red Skin Potato Salad is anything but traditional.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Side Dish

Cuisine: American, Gluten Free

Diet: Vegetarian

Servings: 6

Calories: 152kcal

Author: Wendy Polisi

Ingredients

Dressing

• ¼ cup plain yogurt
• ¼ cup mayonnaise
• ½ red onion finely chopped
• 1 lemon juice and zest
• 1 tablespoon apple cider vinegar
• 1 tablespoon grainy mustard
• ¼ teaspoon red pepper flakes
• Salt and Pepper to taste

Salad

• 20 ounces baby red potatoes scrubbed and halved
• 4 scallions chopped
• ¼ cup capers
• ¼ cup parsley chopped (or marjoram)

US Customary - Metric

Instructions

• In a small bowl, whisk together yogurt, mayonnaise, onion, lemon juice, lemon zest, apple cider vinegar, mustard and red pepper flakes. Salt and pepper to taste.
• Bring a large pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until tender. Drain.
• Transfer potatoes to a large bowl. Add scallions, capers, and parsley.
• Toss with yogurt mixture. Serve chilled or at room temperature.

Notes

This Red Skin Potato Salad may be made ahead of time and refrigerated until serving.

Looking for more ways to make Red Skin Potato Salad? Try these variations!

• Artichoke Pesto Potato Salad: Omit the capers, dressing, and parsley and instead add one can of Reese artichokes, 8 ounces steamed green beans and ½ cup prepared pesto.
• Make Roasted Red Potato Salad by posting the potatoes for 35 to 40 minutes at 400 degrees.
• Make it a meal by adding 8 ounces of cooked bacon or cooked shredded chicken.
• If you don't have plain yogurt, sour cream makes a great substitute. Alternatively, you can also use mayonnaise.

Nutrition

Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 316mg | Potassium: 519mg | Fiber: 2g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 23.5mg | Calcium: 41mg | Iron: 1.2mg

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