Name: Greek Lemon & Dill Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs yellow flesh baby potatoes; ½ cup Olive the Best Wild Fernleaf Dill Olive Oil; ¼ cup Olive the Best Sicilian Lemon White Balsamic; 1 garlic clove, crushed; ½ tsp sea salt; ¼ tsp ground pepper; ¼ cup red onions, thinly sliced; ¼ cup kalamata olives; ¼ cup fresh parsley, chopped; ¼ cup fresh cilantro, chopped; 2 green onions, sliced

CategoryPotatoes, Salads, Vegan

Made without mayo, this potato salad is bright and bold with the typical Greek lemon and dill flavoured dressing. Serve with grilled vegetables, meat or fish or as a great potluck dish.

Prep Time10 minsCook Time15 minsTotal Time25 mins

2 lbs yellow flesh baby potatoes

½ cup Olive the Best Wild Fernleaf Dill Olive Oil

¼ cup Olive the Best Sicilian Lemon White Balsamic

1 garlic clove, crushed

½ tsp sea salt

¼ tsp ground pepper

¼ cup red onions, thinly sliced

¼ cup kalamata olives

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

2 green onions, sliced

Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10-15 minutes. Drain then set aside to cool.

Once the potatoes are cooled, cut in half and transfer to a large salad bowl.

To make the dressing: In a small bowl whisk the Dill Olive Oil, Sicilian Lemon White Balsamic, Dijon mustard, garlic, salt, and pepper

Add the onions, olives, parsley, cilantro and gently toss to combine.

Pour the dressing over the potatoes and toss well.

Store in refrigerator up to 5 days.

Ingredients