Dill Roasted Potato Salad with Lemon Dijon Dressing

Dill Roasted Potato Salad with Lemon Dijon Dressing

Ingredients

  • 2 lbs baby potatoes, halved
  • 3 tbsp Wild Fernleaf Dill Olive Oil
  • Salt and pepper to taste
  • 1/4 cup thinly sliced red onion
  • 2 tbsp capers, drained
  • 2 tbsp chopped fresh parsley
  • Optional: 2 hard-boiled eggs, sliced

Dressing

  • 2 tbsp Wild Fernleaf Dill Olive Oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Sicilian Lemon White Balsamic
  • 1 tsp honey or maple syrup
  • Salt and cracked pepper to taste

Instructions

  1. Preheat oven to 425°F. Toss potatoes with Fernleaf Dill Olive Oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.

  2. Let potatoes cool slightly. In a large bowl, combine roasted potatoes, red onion, capers, and fresh herbs.

  3. Whisk together all dressing ingredients and drizzle over salad. Toss gently to combine.

  4. Top with sliced hard-boiled eggs if using. Serve warm or chilled.