Piccata Potato Salad (Bright Lemon Dressing)
Servings: 4 to 6 people
- 2 pounds (900 g) Yukon Gold potatoes
- 8 ounces (230 g) green beans trimmed and cut into bite-size pieces
- ½ small red onion thinly sliced
- ¼ cup (25 g) sliced almonds toasted on a dry skillet
- ¼ cup (1 handful) fresh parsley finely chopped
- 2 tablespoons (20 g) capers left whole
Piccata Dressing
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 to 2 cloves garlic grated
- 2 tablespoons (20 g) capers finely chopped
- 1 teaspoon salt or more to taste
- Cook the potatoes: Add 2 pounds Yukon Gold potatoes to a large pot and cover with cold water by about 1 inch. Bring to a boil and season generously with salt. Cook until the potatoes are almost tender, about 15 to 20 minutes, depending on their size. During the last 5 minutes, add 8 ounces green beans. Drain well and let cool for about 10 minutes. Peel the potatoes if desired, then cut them into bite-size pieces.
- Make the piccata dressing: In a large bowl, whisk together ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 to 2 cloves garlic, 2 tablespoons capers, 1 teaspoon salt, and black pepper to taste.
- Step 3: Toss the salad: Add the warm potatoes, green beans, ½ small red onion, 2 tablespoons capers, and ¼ cup fresh parsley to the bowl with the dressing. Toss gently until everything is evenly coated.
- Step 4: Finish and serve: Transfer to a serving platter or bowl. Top with ¼ cup sliced almonds and extra lemon zest. Serve warm or at room temperature.
Substitutions
- Yukon Gold potatoes → Red potatoes, baby potatoes, or fingerling potatoes.
- Green beans → Asparagus, sugar snap peas, or blanched broccoli florets.
- Red onion → Shallots, sweet onion, or green onions.
- Sliced almonds → Walnuts, pistachios, pine nuts, or sunflower seeds.
- Fresh parsley → Dill, basil, mint, or mixed soft herbs.
- Capers → Chopped green olives or finely diced cornichons.
- Extra virgin olive oil → Another good-quality olive oil.
- Lemon juice and zest → Lime juice and zest.
- Dijon mustard → Whole grain mustard or yellow mustard.
- Garlic → Grated shallot or omit it.
- Salt the water well — It seasons the potatoes from the inside out.
- Start with cold water — Helps the potatoes cook evenly.
- Don't overcook — Overcooked potatoes can become mushy when tossed.
- Dress while warm — Warm potatoes absorb more flavor.
- Cool slightly first — Warm is good; steaming hot can make them mushy.
- Toast the almonds — Adds extra crunch and nutty flavor.
- Use fresh lemon juice — It makes a noticeable difference.
- Taste before serving — Add more lemon or salt if needed.
- Add arugula for lunch — Turns the salad into a more substantial meal.
- Store smart — Refrigerate for up to 3 days and add the almonds just before serving.
- Nut-free — Use sunflower seeds, pumpkin seeds, or skip the almonds.
- High-protein — Add chickpeas, white beans, lentils, grilled chicken, or tuna.
- High-fiber — Leave the potato skins on and add chickpeas or white beans.
- Low-Sodium — Rinse capers under running water and reduce added salt.
- Already suitable for vegan, dairy-free, gluten-free, low-sugar, and egg-free diets.
