Potato Salad With Tartar Sauce and Fresh Herbs

This recipe is a keeper. Full disclosure: I misread the recipe and added all 5 tbsp of brine to the sauce. I also forgot to add the parsley and/or dill garnish. Nevertheless, it was a big hit! The capers take the sauce to the next level. A couple of notes: Since the capers are salty and the sliders I was serving the salad with with were salty, I didn't add salt to the salad dressing.

Upgrade: make a batch (a big batch, trust me) of Zuni Café’s Zucchini Pickles, recipe by Judy Rodgers, or the NYT one adapted by David Tanis. Use them for this recipe, and of course, for many others. Best use of a glut of zucchini I’ve ever found.

This has become my go-to potato salad recipe, it’s delicious!! I found the thinly slicing and layering of the potato’s a little fussy so just cut them into bite sized pieces and drizzled with the olive oil and brine as instructed while dicing, then just mixed all the tartar sauce in. I also added some thinly sliced celery for extra crunch but other then that followed the recipe as written. Always a hit!

over the past couple of years this has become our go-to potato salad recipe! so delicious and is a hit every time we bring it to potlucks and bbqs. I don't always have capers on hand, so I sometimes use olives, or just more pickles. the combination of the brine and fresh herbs is perfection.

Marinate the potatoes in vinegar immediately after they reach the desired tenderness (i.e. about 30 - 45 minutes). This is an easier/faster way to get the briny taste. Then mix in the "favorite veggies" for the crunchy salad part. Fresh dill weed, salt, pepper, etc. makes a great presentation and amps up the flavor. As for the dressing to hold it all together, I mix something like a few Tablsp. light sour cream, Ranch dressing, a bit of mayo, etc. The variations are endless.

Deeeeelicious!!! Oh man! I made this with Golds instead of Reds, because that is what I had on hand. I decided to leave the capers whole, and used a handful of fresh dill at the end and no parsley. I would serve this to company.

I added a tablespoon of dijon mustard and used dried dill. I did not add the lemon or olive oil.

I had two pounds of bite-sized organic potatoes and cooked them whole, draining and tossing right away in the oil and brine since I was not going to half them. It worked. I substituted dill pickles and used Vegenaise, but otherwise followed the recipe. I piled 6 or 7 potatoes on a bed of fresh greens - The fresh herbs really made the difference. My husband LOVED this.

As one who has preferred tarter ssauce over ketchup w'French Fries most of my over 70 years this has brought me up short in that I NEVER thought to make potato salad w'it! GENIUS!

I find it annoying when a recipe mixes measurement systems. We are told to get 2-3 inch potatoes but slice them 1-centimeter thick???? I know there are 2.54 centimeters in an inch, but I’ll be dad gummed if I could consistently slice potatoes 1-centimeter thick. Best to offer both US and metric measurements. The recipe list calls for ‘1 lemon’ but we have to use the juice first, then then zest. It would be far more efficient if the lemon was listed as ‘1 lemon, zested then juiced’.

I make my grandma's potato salad with potatoes, eggs, pickles, sour cream and salt, and I would just like to make one note vis-a-vis this recipe's instruction to first boil the potatoes and then, when they're cool enough to touch, cut them up. Instead, cut the raw potatoes into the shape that you need -- in my case, little cubes, in this case, rounds, and then boil those.

Lazy cook that I am, I usually slice potatoes while raw & cook them in the microwave with a little water, salt & vinegar. Yes, the potatoes will have a different texture (some say rubbery,I say dense), but I find no one has ever complained when eating, not even picky eaters. I always sprinkle vinegar & salt on freshly boiled pasta for salads as well, before adding any other seasonings. Same effect as the pickle brine in this great recipe.

What a centimeter in inches please. My tape !measure is not metric.

Excellent. Some thinly sliced radishes and green onion added a nice crunch and colour. Also swapped in a few tbs of the mayo with sour cream but I am not sure this mattered much.

This dish has been wildly popular at picnics and potlucks. I used olive-oil mayonnaise, which seemed lighter and more flavorful to me. The brine on warm potatoes fixes the bright flavor. Careful not to overcook the red potatoes.