Island Potato and Sea Urchin Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring locally grown potatoes and briny sea urchin roe. This mediterranean-inspired salads ready in about 50 minutes pairs pounds, peeled and cubed potatoes, tablespoons olive oil, drained capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (13 ratings) Prep: 30 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1.5 pounds cubed potatoes in a pot, cover with cold water, and add 1/4 teaspoon salt. Bring to a boil and cook for 15-20 minutes until tender. Drain and cool to room temperature.
  2. Step 2: Whisk together 2 tablespoons olive oil, 1/4 cup drained capers, 2 tablespoons lemon juice, 1/4 cup chopped dill, and 1/4 cup chopped chives in a bowl.
  3. Step 3: Add cooled potatoes to the bowl and toss gently. Fold in 1/4 cup sea urchin roe until evenly distributed.
  4. Step 4: Chill for at least 1 hour before serving to allow flavors to meld.

Frequently asked questions

How long does Island Potato and Sea Urchin Salad take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Island Potato and Sea Urchin Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Island Potato and Sea Urchin Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Island Potato and Sea Urchin Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Island Potato and Sea Urchin Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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