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5 from 1 vote

Potato Salad with Rosemary & Capers Dressing

This easy potato salad is dressed with a simple and light rosemary dressing with capers.
Prep Time10 mins
Cook Time10 mins
Cooling Time30 mins
Total Time50 mins
Course: Salads, Side Dishes
Cuisine: American
Keyword: Gluten Free
Servings: 6 Servings
Calories: 268kcal


  • 2 1/2 pounds red-skinned potatoes cut into 1/4-inch rounds


  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons minced fresh rosemary
  • 1 clove garlic minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 medium tomatoes cut into 1/2-inch pieces


  • 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.


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