A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.



Ingredient Checklist


Instructions Checklist
  • Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.

  • Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.

  • Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

Reviews (3)

20 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
Wow, this was great. I substituted dill for parsley and it was really delicious. Left the capers out because my husband despises them. It was still really, really yummy!
Rating: Unrated
Totally agree, DEElicious!! even better the next day, warmed through slightly (I omitted the celery as I don't like it) and tossed with leftover grilled steak (any protein I think will work) and some arugula. Easy, filling dinner salad!! Forget boring bland mayo-laden salads! Perfect for summer and soooo tasty.
Rating: Unrated
This potato salad is FANTASTIC!! I used yukon gold potatoes but otherwise followed the recipe to the letter -- we had to lick our plates clean!! SO yummy ....