• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salads

    Potato Salad Recipe with Rosemary & Capers Dressing

    Published: Jul 29, 2011 · Modified: Mar 25, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    Jump to Recipe

    Potato-Salad-Recipe-with-Rosemary-&-Capers-Dressing

    As I showed a couple of weeks ago, the raised vegetable beds that my husband built are filled to capacity with fresh vegetables and herbs. The rosemary plant is in a "no holds barred" battle, duking it out with the basil and tomato plants for sunlight. We are impartial judges and are doing our best to disentangle the fighting foliage. In the meantime, the prolific rosemary allows us to make unlimited batches of roasted potatoes and Grilled Lemon Rosemary Chicken. It was time to add another dish to the repertoire so we could use our garden bounty, and this potato salad was just the thing.

    A summertime barbecue just isn't the same without a side of potato salad. Every now and then I like to indulge in a few bites of a traditional mayo-based salad, complete with hard-boiled eggs and sweet pickles. In recent years, however, I've steered clear of these creamy versions and moved to lighter fare, such as Potato Salad with Gorgonzola, Sage & Red Chiles or Pesto Potato, Tomato & Fresh Mozzarella Salad. This particular version involves layering boiled red-skinned potatoes with chopped tomatoes and a light vinaigrette made of fresh rosemary and capers. Dressing the potatoes while still warm allows the vinaigrette to be absorbed more thoroughly.

    The recipe:

    Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.

    PotatoSaladRosemary1

    For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.

    PotatoSaladRosemary2

    Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing.

    PotatoSaladRosemary3

    Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.

    PotatoSaladRosemary4

    Other potato salad recipes:

    Cookin' Canuck's Potato Salad with Gorgonzola, Sage & Red Chiles
    Cookin' Canuck's Pesto Potato, Tomato & Fresh Mozzarella Salad
    101 Cookbooks' Grilled Potato Salad
    Guilty Kitchen's Grainy Dijon Potato Salad
    My Cooking Hut's Purple Majesty Potato Salad

    Potato Salad with Rosemary & Capers Dressing

    This easy potato salad is dressed with a simple and light rosemary dressing with capers.
    5 from 1 vote
    Print Pin Rate
    Course: Salads, Side Dishes
    Cuisine: American
    Keyword: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Cooling Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6 Servings
    Calories: 268kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 ½ pounds red-skinned potatoes cut into ¼-inch rounds

    Dressing:

    • 6 tablespoons extra-virgin olive oil
    • 4 tablespoons fresh lemon juice
    • 2 tablespoons capers
    • 2 tablespoons minced fresh rosemary
    • 1 clove garlic minced
    • ⅛ teaspoon kosher salt
    • ⅛ teaspoon freshly ground black pepper
    • 2 medium tomatoes cut into ½-inch pieces
    Prevent your screen from going dark

    Instructions

    • Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
    • For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.
    • Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.

    Nutrition

    Calories: 268kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 967mg | Fiber: 4g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 26.1mg | Calcium: 25mg | Iron: 1.7mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    « Rum Punch Recipe with Ginger Beer & Pineapple Juice
    Orange Cantaloupe Sorbet Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Tracy

        August 02, 2011 at 12:09 pm

        So lovely and light. Love it!

        Reply
      2. Katrina

        July 31, 2011 at 2:56 pm

        This salad looks so tasty. Great flavour ideas!

        Reply
      3. Courtney

        July 31, 2011 at 2:43 pm

        This looks absolutely beautiful .. Wow! I've never had a non-mayo potato salad. Can't wait to try 🙂

        Reply
      4. Cooking Creation

        July 31, 2011 at 12:44 pm

        Wow... this sounds so good! My husband would kill me if I strayed from his mayo, sugar and vinegar potato salad, though. 🙁

        Reply
      5. Drick

        July 31, 2011 at 7:22 am

        dog-gone-it, this is so similar to the salad I just made for a BBQ dinner.... something about the capers working within the dressing - the tomatoes sits beautifully along side the potatoes...

        Reply
        • Dara (Cookin' Canuck)

          July 31, 2011 at 8:09 am

          I hope we get to see your version on your blog, Drick!

          Reply
      6. Carolyn

        July 31, 2011 at 6:16 am

        I love rosemary and I love capers, and they must be wonderful on potato salad. My garden has gone a bit wild as well. We had some volunteer zucchini plants spring up, most likely from seeds in our compost, and they've essentially crowded out the lettuce.

        Reply
      7. Elizabeth

        July 30, 2011 at 10:34 am

        Mmm, I have a bad bad love of capers. I try to sneak them into so many dishes. I love those salty little berries. My sister, when I was a kid, used to stand at the refrigerator door with a spoon eating them out of the jar. My mother would by extra large packages of them just for her.

        This is a lovely potato salad, something right up my alley. I also have a huge rosemary bush duking it out with my strawberries, sage and a lily! The rosemary is clearly winning...

        Reply
      8. Maureen

        July 30, 2011 at 7:28 am

        I love how you've cut the potatoes and the rosemary dressing sounds so much better than a tub of mayonnaise.

        Reply
      9. kankana

        July 29, 2011 at 11:26 pm

        Love the idea of the rosemary dressing .. and this salad looks so delicious.

        Reply
      10. Marla

        July 29, 2011 at 5:47 pm

        Great looking potato salad....dressing while still warm is a very, very smart thing to do. If we lived closer I would be hitting you up for those fresh herbs. Have a great weekend!

        Reply
      11. Miss @ Miss in the Kitchen

        July 29, 2011 at 5:44 pm

        Rosemary is my favorite herb for potatoes, sounds fantastic!

        Reply
      12. Krista {Budget Gourmet Mom}

        July 29, 2011 at 3:51 pm

        I love a classic potato salad but it can be so heavy. This sounds so filling but lighter and perfect for summer! Yum!

        Reply
      13. Kimby

        July 29, 2011 at 3:34 pm

        My rosemary plant is still thriving in spite of the heat and I have capers in the fridge... tomorrow morning's Farmers Market will supply the fresh tomatoes. Thank you for this lighter version of potato salad, Dara!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck