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Olive Oil Potato Salad

Level: Medium

Prep time: 25 Minutes

Cook time: 35-50 Minutes

Yield: Serves 6

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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

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
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.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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