Olive Oil Potato Salad
2 Tbsp snipped fresh dill
3 Tbsp snipped fresh parsley
1/3 cup green onion, white and green, sliced thin
1/3 cup diced red bell pepper
3 slices bacon, fried, crisp and crumbled
1/4 cup Lemon Olive Oil
1/2 Tbsp fresh lemon juice
2 Tbsp Tuscan Balsamic Vinegar
1 tsp. Roasted Garlic Champagne Mustard
1/2 tsp. Pacific Blue Kosher Sea Salt, plus more to taste
1/8 tsp. freshly ground pepper
In a separate bowl, whisk the dressing ingredients until blended. Pour over the warm potatoes. Sprinkle with dill, parsley, onion, and pepper. Stir lightly to mix. Keep at room temperature for about an hour, sprinkle with bacon and serve.
Can store in refrigerator. Bring to room temperature to serve.