French Potato Salad



Onions, Capers, and Pickles:



  1. Place whole potatoes in a Dutch oven.
  2. Cover with cold water.
  3. Bring potatoes to a boil.
  4. Simmer potatoes, covered for 20 to 30 minutes, or until easily pierced with a fork. NOTE: Potatoes should be on the firm side, as they will continue to cook after removing from heat.
  5. Drain potatoes and set aside to cool.
  6. Chop onion, capers, and pickles; set aside.
  7. In a small bowl, whisk together all of the dressing ingredients; set aside.
  8. Cube the potatoes when they are just barely cool enough to handle. Note: If you are peeling the potatoes, do so before cubing.
  9. Place the warm, cubed potatoes in a medium serving bowl.
  10. Add chopped onion, capers, and dill pickle and toss gently.
  11. Add dressing and toss gently.
  12. Add salt to taste, if necessary.
  13. Serve warm or at room temperature.


Serves 6 to 8 people.

Refrigerate unused portions.

Can be refrigerated for several days.

Potatoes may cook faster or slower based on size variations. Check potatoes frequently and remove as they finish cooking.

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