Roasted Potato Salad with Capers & Lemon

Looking for a fresh twist on classic potato salad? This Mediterranean-Style Roasted Potato Salad with Capers and Lemon is light, zesty, and full of flavor. It’s the perfect side dish for your next BBQ or picnic—and the best part? No mayo in sight.

Golden roasted potatoes meet briny capers, lemony dressing, and plenty of fresh herbs in this vibrant and easy-to-make potato salad. It’s the kind of recipe that feels both rustic and elegant, and it goes with just about everything off the grill.

Ingredients for Mediterranean Potato Salad

You don’t need any fancy ingredients for this delicious Italian-style potato salad. Chances are, you’ve already got everything you need in your kitchen. Here’s what goes into this simple and flavour-packed recipe:

• Flat-leaf parsley – Stirred in at the end for color and a fresh herbal note.
• New potatoes – Small, tender, and thin-skinned, they roast beautifully and don’t need peeling.
• Olive oil & garlic – For roasting the potatoes and adding depth of flavor.
• Fresh thyme or rosemary – A few sprigs go a long way.
• Capers in brine – Their salty tang adds a pop of flavor to every bite.
• Lemon juice – Brightens up the whole dish.
• Grainy Dijon mustard – Adds a little kick to the dressing.
• Green onions – For freshness and crunch.

How to Make Italian Potato Salad with Capers and Lemon

This roasted potato salad couldn’t be easier to make. Just 10 minutes of prep and the oven takes care of the rest. Here’s a quick step-by-step overview:

Step 1: Roast the potatoes

Toss the halved, unpeeled potatoes with olive oil, salt, and pepper, then sprinkle with fresh thyme. Spread them out on a baking tray and roast until golden and tender.

Step 2: Mix the dressing & assemble the salad

In a small bowl, whisk together the olive oil, lemon juice, and mustard. Season to taste with salt and pepper. Once the potatoes are done, transfer them to a large bowl along with the capers, spring onions, and parsley. Drizzle over the dressing and gently toss everything together. Serve warm or at room temperature.

Scroll down for the full recipe card with exact measurements — you can also print it out for later!

Why You’ll Love This Mediterranean Salad

• Great for sharing – Serve warm or at room temperature making it ideal for buffets or barbecue spreads.
• Mayo-free & Mediterranean – Light, tangy, and packed with flavour thanks to lemon and mustard.
• Crispy roasted potatoes – Golden and caramelised from the oven — no boiling required!
• Fresh & seasonal – A simple ingredient list that’s full of summery goodness.
• Quick to make – Minimal prep, just roast, whisk, and toss.

Serving Tips

This flavourful roasted potato salad makes a brilliant side for anything off the grill — think grilled fish, chicken, or vegetable skewers. You can also turn it into a more filling meal by serving it with a green salad with French dressing and a side of lentils.

Or better yet, pair it with my Mediterranean Lentil Salad for a complete, satisfying dish packed with plant-based protein and bold, zesty flavours. It’s a perfect combination for picnics, barbecues, or an easy lunch.

If you enjoyed this roasted potato salad with capers and lemon, why not browse through more of my potato salad recipes? From classic to creative, there’s something for every taste!

5 from 1 vote

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Roasted Potato Salad with Capers & Lemon

A simple and delicious recipe for a thyme roasted potato salad with capers, lemon and plenty of fresh parsley. Perfect side dish for barbecue or picnic.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Side

Category Mediterranean

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 as side

Calories 446 kcal

Autor Elle

Ingredients

For the potatoes:

• 1 kg new potatoes, unpeeled, sliced in half diagonally
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• sea salt and freshly ground pepper
• leaves from 4 fresh sprigs of thyme (rosemary also works well)

For the dressing:

• 6 tablespoons extra-virgin olive oil
• juice of 1 lemon (about 4 tablespoons)
• 1/2 teaspoon grainy Dijon mustard
• sea salt and freshly ground pepper, to taste

To assemble the salad:

• 2 tablespoons capers (in brine), drained
• 3 green onions, thinly sliced
• 4 tablespoons finely chopped flat-leaf parsley (1 small bunch)

Method

1. Preheat oven to 400°F / 200°C.
2. Place potatoes on a baking sheet lined with parchment paper. Drizzle with oil, scatter the garlic and season with salt and pepper. Add the thyme sprigs and toss around to coat. Roast for 40-45 minutes or until potatoes are golden and tender. Remove from oven and set aside.
3. Meanwhile, in a small bowl, combine the olive oil, lemon juice and grainy mustard. Season with salt and pepper.
4. Transfer the potatoes to a serving bowl. Add the capers, green onions, and parsley. Toss with the dressing to combine. Serve immediately or at room temperature.
5. Serve with a green salad, some lentils or give it a try with something from the grill. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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