Print

Crushed Potato Salad with Lemon-Caper-Parmesan Dressing

A bowl of warm CRUSHED POTATO SALAD tossed in a bright lemon-caper-parmesan dressing with fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe provides instructions for a rustic potato salad where cooked potatoes are lightly crushed and tossed in a bright, savory dressing made with lemon, capers, and Parmesan cheese.

Ingredients

Scale
  • 2 lbs small potatoes (Yukon Gold or red potatoes)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons capers, drained and roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 shallot, finely minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain them well.
  3. Spread the drained potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Gently press down on each potato with the bottom of a glass or a fork until they are lightly crushed and flattened, exposing some interior.
  4. Roast the crushed potatoes for 15 to 20 minutes until the edges are slightly crispy. Remove from the oven and let them cool slightly.
  5. While the potatoes cool, prepare the dressing. In a small bowl, whisk together the lemon juice, 3 tablespoons of extra virgin olive oil, chopped capers, minced garlic, Parmesan cheese, Dijon mustard, and minced shallot.
  6. Place the warm, slightly crushed potatoes in a large bowl. Pour the dressing over the potatoes.
  7. Gently toss the potatoes to coat them evenly with the dressing.
  8. Stir in the fresh parsley. Serve the salad warm or at room temperature.

Notes

  • For extra crispiness, you can broil the potatoes for the last 2 minutes of roasting, watching carefully to prevent burning.
  • If you prefer a creamier texture in the dressing, add one teaspoon of mayonnaise, though this recipe is designed to be vinaigrette-based.
  • You can substitute fresh chives for parsley if desired.

Nutrition

Find it online: https://delishdiarist.com/crushed-potato-salad-with-lemon-caper-parmesan-dressing/