Best-Ever Potato Salad

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Step up your Potato Salad game by including our Wild Fernleaf Dill Olive Oil and Smoked Olive Bar Syrup to add a beautiful savory tang flavor.
Dish Type:

Nut Free, Side Dishes, Vegetarian

Season:

Summer

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

8

Ingredients

  • 3 lbs Red Potatoes, cubed
  • ½ cup Mayonnaise
  • ½ cup Creme Fraiche
  • ½ cup Sour Cream
  • 1 Tbsp SOOC Wild Fernleaf Dill Olive Oil
  • 1 Tbsp SOOC Smoked Olive Bar Syrup
  • 1 Tbsp SOOC Bread Dip Seasoning
  • ½ tsp SOOC Garlic Medley Sea Salt
  • ½ tsp Black Pepper
  • 1 Tbsp fresh Dill, minced
  • ¼ Red Onion, minced
  • 3 stalks of Celery, diced
  • 3 Hard Boiled Eggs, cubed
  • 3 Green Onions, diced

Products used: Bread Dip Seasoning , Fernleaf Dill Olive Oil , Garlic Medley Sea Salt , Smoked Olive Bar Syrup

Instructions

  • Bring a large pot of water to a boil. Add in the cubed potatoes and boil for 20-25 minutes, until potatoes are soft enough to pierce through with a fork. Drain water and refrigerate potatoes to cool.
  • In the meantime, whisk together the mayonnaise, creme fraiche, sour cream, Wild Fernleaf Dill Olive Oil, Smoked Olive Bar Syrup, Bread Dip Seasoning, Garlic Medley Sea Salt, black pepper, and fresh dill. Once the potatoes have cooled, fold together the cream mixture with the potatoes. Then fold in the red onion, celery, and hard boiled eggs.
  • Garnish with green onion, salt, and pepper to taste. Enjoy!