Dill and Lemon Potato Salad

Super easy and fast variation on an summer favorite. Dill gives subtle flavor to the salad, nicely set off by the citrus of the lemon balsamic.


  • 1/4 cup Fernleaf Dill Infused Olive Oil
  • 1/4 Sicilian Lemon Balsamic Vinegar
  • 1 TBSP Sugar
  • 1 TSP salt
  • Fresh Black Pepper to taste
  • 1/3 cup Scallions or Chives
  • 1 TSP Dried Oregano

Peel (optional) potatoes and cut into cubes or wedges. Finely chop Scallions or Chives. Boil Potatoes 5 to 6 minutes, or until tender. Drain Potatoes and allow to cool. Combine other ingredients in a bowl. Wisk to blend. Place Potatoes in a large bowl. Drizzle ingredients over Potatoes. Lightly toss to distribute ingredients. Serve warm or at room temperature. Warm leftovers before serving.

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