Dill Caper Potato Salad

Nothing really says summer like potato salad (at least in America). It’s a staple of barbecues, picnics, and outdoor parties. This dill caper potato salad recipe comes via Smitten Kitchen via Bon Appetit via Rosanne Cash (daughter of Johnny).

I modified it a bit, but the essence of it is, I think, the same. First, I substituted yellow potatoes for red.  Second, I used capers rather than pickles. Third, I left out the hard boiled egg (because I was low on eggs and wanted them for something else). And finally, I swapped yellow onion for red.

The key here is the crunchy sour/sweet flavor of the capers paired with the starchy potatoes and the lemony, sweet dill.

And, since I don’t like that much dressing, I cut that too (even Deb said it was a bit much the original way).

The odd thing is, I was writing up the recipe, and I realized I hadn’t written down the reduced measurements (duh). So, I went back to the original to see what the amounts should be (planning to divide by 8).  Then I noticed she’d said that the dressing was enough for 150% of the original quantity of potatoes.

Since my brain balked at calculating how to get 150% down to whatever fraction is appropriate, I winged it and wrote down what I thought would work.
At the end, there was another note to use half the dressing and then only add more if you felt it needed it. Seems that amount of dressing would have worked for twice as many potatoes, as well as 150%. Then I thought, wait, better divide by 16 then just to make sure.

I started to do that, and found my “guessestimates” were exactly accurate. The only thing that was off was the capers, which I had consciously and deliberately reduced a bit.

Anyway, on to the recipe!




Dill Caper Potato Salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

dill caper potato salad

Ingredients

  • 1 large Yukon gold (or yellow) potato, scrubbed (don’t bother peeling it), cut into chunks
  • 2 tsp. capers, chopped up dill pickles, or cornichons
  • 1 T chopped yellow onion
  • 2 tsp mayonnaise
  • 1/4 tsp Dijon mustard
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp fresh dill (or a pinch of dried)
  • salt and pepper to taste

Instructions

  1. Fill a small saucepan with water and boil the potatoes until they are easily pierced with a fork. This should take about 25 minutes.  Drain the potatoes in a colander and let them cool off.
  2. Add the cooled potatoes to a bowl, and add the capers and chopped onion.  In a second bowl, stir together the mayonnaise, mustard, vinegar, and dill (essentially making a sort of salad dressing).
  3. Pour the dressing into the bowl with the potatoes and toss to mix it all up. Season with salt and pepper.

Dill Caper Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • use red onion
  • if you use pickles, incorporate some of the pickle juice into the dressing
  • try white wine vinegar instead of apple cider vinegar
  • cut the mayo with some yogurt or sour cream

More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Roasted Paprika Potatoes

Skin On Garlic Mashed Potatoes




Turkish Lamb Burgers

These Turkish lamb burgers are flavorful, filling, and just a little bit messy, so keep plenty of napkins handy. It’s worth the mess though. The burgers are rich from lamb, slightly salty from the feta and spicy/warm from cumin and garlic. Adding mint to both the burgers and the yogurt cucumber sauce adds a fresh, cool flavor to balance out the spices.

I adapted this recipe from one I found online so long ago I can’t remember where I found it. It does require a bit of pre-planning, since the meat mixture has to sit for a while for the flavors to blend. So, it’s probably best for a weekend, rather than a Tuesday dinner. However, once that’s done, the rest of the recipe comes together pretty quickly. And, it’s practically a meal all by itself.

Make the meat mixture for the burgers first, let it sit overnight or a few hours in the fridge, and then make the cucumber yogurt sauce while the burgers are cooking.

I did make this for two servings, rather than one, because half an egg isn’t so bad, but a quarter of an egg is ridiculous, even for me. 

How to get half an egg, you ask? What you do is break the egg, beat it lightly, and then pour half of it out into a separate container.  You should end up with about 3  1/4 T of egg total.  Use half that for the burgers, or approximately 1 2/3 T (5 teaspoons). Save the rest of the egg to make a cherry tomato basil frittata or a spinach and feta omelette in a day or two.  Don’t worry if it’s not exact, we’re not baking!

I broiled the burgers in my toaster oven, and put the pita on top for a minute or so to warm it up.  If you have a grill, you could use that instead.

Serve the burgers in pita bread topped with the yogurt dill sauce, then add garnishes to suit your taste.




Turkish Lamb Burgers

Prep Time: 15 minutes

Cook Time: 8 minutes

Category: dinner

Cuisine: Turkish

2

turkish lamb burger

Rich, savory and full of sweet/salty and warm spices, plus a jolt of mint to cool it all down.

Ingredients

    Lamb Burgers
  • 1/2 lb. ground lamb
  • 2 1/2 T (which is 7 1/2 tsp) bread crumbs
  • 1/2 egg, beaten lightly
  • 1/3 C onion, minced
  • 1/2 tsp garlic, minced (about one small clove)
  • 2 oz. feta cheese, crumbled
  • 1/3 tsp dried oregano
  • 1 T fresh mint
  • 1 tsp cumin
  • 2 tsp lemon juice
  • generous pinch salt
  • generous pinch pepper
  • olive oil
    Yogurt Dill Sauce
  • 1/3 C Greek yogurt
  • 1/3 C diced cucumber
  • 1/3 tsp dried dill
  • 2/3 tsp fresh mint
  • salt and pepper to taste

Instructions

    Lamb Burgers
  1. Get a medium size bowl and add all the burger ingredients together. Mix it all thoroughly. It's best to use your hands for this (like a meatloaf) until all the ingredients are completely incorporated.
  2. Refrigerate the mixture for a few hours, or overnight for better flavor.
  3. Preheat your toaster oven to broil.
  4. Separate the meat mixture into two patties and brush lightly with olive oil on both sides.
  5. Cook for about 4 minutes, turn patties over, and then cook another 4 minutes until lamb is medium. When the burgers are nearly done (about 7 minutes in), put the pitas on top of the hot toaster oven to warm.
    Yogurt Cucumber Sauce
  1. While the lamb is cooking, make the sauce by combining all the ingredients together in a small bowl.
  2. Place the burgers in the pita and top with the sauce.

Notes

Note that the prep and cooking time are short, but you'll need inactive time of a few hours. If you have a grill, you can use that to cook the burgers, rather than the toaster oven.

Turkish Lamb Burgers Substitutions and Variations

  • Garnish with some extra crumbled feta cheese
  • Top with thinly sliced red onions
  • Add sliced tomatoes and extra chopped cucumber on top of your lamb burger
  • Make the burgers with half lamb and half ground turkey (use dark meat if you can find it); or if you don’t like lamb, just use the turkey




 

More Lamb and Yogurt Recipes

Lamb and Lentil Soup Recipe

Moussaka Without Bechamel Sauce Recipe

Homemade Chicken Shawarma with Yogurt Sauce (this is for chicken, but lamb would work too)