Dill Roasted Potato Salad with Lemon Dijon Dressing

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons Wild Fernleaf Dill Olive Oil
• Salt and pepper, to taste
• ¼ cup thinly sliced red onion
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• Optional: 2 hard-boiled eggs, sliced

Ingredients – Dressing

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

Directions

1. Preheat the oven to 425°F.
2. Toss the potatoes with the Wild Fernleaf Dill Olive Oil, salt, and pepper.
3. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until golden and crispy.
4. Let the potatoes cool slightly.
5. In a large bowl, combine the roasted potatoes, red onion, capers, and parsley.
6. In a small bowl, whisk together all dressing ingredients.
7. Drizzle the dressing over the potato mixture and toss gently to combine.
8. Top with sliced hard-boiled eggs if using.
9. Serve warm or chilled.