Potato Salad With Capers and Mustard

Potato salad is a versatile dish that pairs well with nearly any meal in our kitchens. There are countless ways to prepare it.

While the classic version is already delicious on its own, the addition of yogurt turns it into a creamy and refreshing yogurt potato salad, and when the potatoes are fried to a crisp, you get a whole new experience with a crispy potato salad.

This particular recipe brings together the bold and aromatic character of whole grain mustard with the sharp, slightly tangy flavor of capers. These flavors come together over tender, boiled potatoes to create a salad that is both satisfying and sophisticated. Especially when allowed to rest for a while before serving, the dressing seeps into the porous surface of the potatoes, infusing them deeply with flavor and delivering an extraordinary taste.

What Are Capers and What Are They Used For?

Capers are the unopened flower buds of the Capparis spinosa, a thorny shrub native to the Mediterranean. Harvested before they bloom, the buds are preserved in brine or vinegar and are used primarily to add flavor to salads, meat dishes, and olive oil-based recipes. Rich in antioxidants, capers are also known for their digestive benefits. Their slightly bitter, lemony taste adds a versatile layer of flavor to salads. That said, not everyone enjoys their unique flavor. Those who have seen the film Everything About Mustafa may remember the iconic restaurant scene where capers were mentioned. And of course, it wouldn’t feel right to talk about capers without giving a nod to the famous chicken piccata recipe.

Why Choose Whole Grain Mustard?

Mustard is a spice made from mustard seeds, as is widely known. But “whole grain mustard” refers to a rustic, more intensely flavored variety that includes partially crushed seeds rather than a fully blended paste. In this salad, whole grain mustard offers not just a sharp, tangy flavor but also a pleasant textural contrast with its tiny seeds. Combined with apple cider vinegar and lemon juice, it achieves a beautifully balanced dressing. If you don’t have whole grain mustard on hand, you can absolutely use another type of mustard instead.

Tips and Tricks

• Prepare the salad in advance and let it rest for a few hours—this allows the dressing to fully penetrate the potatoes.
• If you'd like, you can rub the chopped onion with a pinch of salt to mellow its sharpness.
• Serve the salad alongside boiled egg slices, arugula, or lettuce to elevate your table.

This recipe is elegant and flavorful enough to be served as a light summer dinner or a meze at a dinner party. Plus, it’s entirely vegan-friendly.

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