Betsy’s Warm Potato Salad with Lemon Vinaigrette

The mint, capers, lemon, and absence of mayonnaise make this a very different kind of potato salad.

If you read last week’s Chipotle Turkey Burger post, and you’re particularly observant, you may have wondered about the blurry side dish in the background of the burger photo. This week we swap focus and let Betsy’s Warm Potato Salad shine—with blurry burger demoted to supporting cast.

I wanted to share this personal favorite, introduced to me by my clever friend Betsy, in time for your Fourth of July celebratory barbecues and whatnot. It’s a light, flavorful, sophisticated alternative to the familiar mayo-drenched potato salad that makes appearances at picnics throughout the land this time of year. The lemon, mint, and capers make this salad extra special—as does the fact that it’s served warm.

By the way, have you ever been unsure about what to use when “new potatoes” are called for? “New potatoes,” “creamers,” and “fingerlings” are all just different names for immature potatoes that are harvested in spring or summer. According to the all-knowing internet, “New potatoes are not a separate variety of potato, but younger versions of other varieties.” So there you have it.

Betsy’s Warm Potato Salad with Lemon Vinaigrette
1 pound new potatoes, chopped into bite-sized pieces
3 tablespoons lemon juice (from about 1 lemon)
¼ teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon kosher salt
¼ cup olive oil
2 stalks celery, finely diced
3 green onions, chopped
½ cup (tightly packed) mint leaves
2 tablespoons capers

Bring a pot of water (enough to cover the potatoes when you add them) to a boil on the stovetop. Add potatoes, bring the water back to a boil, then reduce heat and simmer until potatoes are tender (10 to 15 minutes).

While potatoes are cooking, whip up your vinaigrette. In a small bowl or jar with a tightly fitting lid, combine lemon juice, mustard, sugar, and salt. Add olive oil and whisk or shake vigorously until well combined. Taste and add more sugar and/or salt if needed.

When potatoes are ready, drain and let them cool for just a couple of minutes. (While this salad is best served warm, you don’t want to burn yourself.) In a large serving bowl, toss the warm potatoes with the vinaigrette, celery, green onions, mint, and capers.

Serves 4.