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Olive Oil Potato Salad

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Combining California Olive Oils, Pasolivo salts, seasonings, and mustard, this Olive Oil Potato Salad makes the perfect side dish as well as the perfect summer snack. This recipe serves six and is medium-level recipe.
  • Full Product Description
    • This delicious Olive Oil Potato Salad is not your typical Potato Salad. Using olive oil, seasonings, salt, mustard and other healthy ingredients, you can enjoy this salad as a snack, side dish, and year round.
  • Review This Product
    • This delicious Olive Oil Potato Salad is not your typical Potato Salad. Using olive oil, seasonings, salt, mustard and other healthy ingredients, you can enjoy this salad as a snack, side dish, and year round.
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INGREDIENTS:
2 pounds small new potatoes
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

Dressing:
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
DIRECTIONS:
Bring potatoes to a boil in a covered pot of cold salted water, reduce heat for potatoes to simmer, until just done. Approximately 15-20 minutes depending on the size of potatoes. Drain and when cool enough to handle, cut potatoes into 4-6 pieces each. Place in an 8"x 10" casserole dish.

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.
 

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