Island Potato and Sea Urchin Salad

By , Test Kitchen Director · 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 into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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