Warm New Potato Salad with Capers, Mint & Lemon

There’s something effortlessly satisfying about a well-made potato salad — especially when it’s this fresh, zesty, and versatile. Served warm or cold, this New Potato Salad with Capers, Mint & Lemon is everything you want in a side dish: comforting, bright, and full of flavor.

This version skips the mayo and leans into olive oil, citrus, and herbs. Capers bring their signature tang, mint keeps things fresh, and the smashed-then-roasted potatoes soak up all the goodness while turning golden and crisp around the edges.

It’s rustic, relaxed, and ridiculously good — perfect for spring lunches, summer barbecues, or a weeknight dinner with leftovers you’ll be happy to see again. I like to serve this as a side with fish or meat dishes.

Ingredients

• 1 kg (2.2 lbs) new potatoes

• 2 tbsp olive oil (plus more for drizzling)

• 1 small onion or shallot, finely sliced

• 2 tbsp capers (in brine or salt, rinsed if needed)

• Juice of ½ lemon (or to taste)

• A small handful of fresh mint leaves, roughly chopped

• Sea salt & black pepper, to taste

Method

1. Parboil the potatoes: Place the new potatoes in a pot of salted water and bring to a boil. Simmer for 10–12 minutes, or until just tender. Drain and let them steam-dry for a couple of minutes.

2. Smash for flavor: Tip the warm potatoes into an ovenproof baking dish. Using the bottom of a jar or glass, gently press each potato to crack and flatten it slightly. This gives them more surface area to absorb the olive oil and seasoning.

3. Season & roast: Scatter over the finely sliced onion, drizzle with olive oil, and season well with sea salt and black pepper. Toss everything gently so the potatoes are evenly coated.

4. Bake until golden: Roast in a preheated oven at 200°C (180°C fan) / 400°F for around 30 minutes, or until the potatoes are crisp on the edges and the onions are soft and slightly caramelised.

5. Finish fresh: While still warm, sprinkle over the capers, chopped mint, and a good squeeze of lemon juice. Give everything a gentle mix to coat.

6. Serve it your way: Enjoy warm straight from the oven, let it cool to room temperature, or chill it for later — this potato salad works beautifully any way you serve it.