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Kartoffelsalat mit Kapern mit Zitrone, Thymian und Dijon-Senf zum Grillen

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.

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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.