3 pounds rainbow baby potatoes
¼ cup Fernleaf Dill Olive Oil
2 tablespoons Champagne Balsamic Vinegar
½ teaspoon Greek Seasoning
¼ teaspoon French Citrus Fennel Sea Salt
⅛ teaspoon black pepper
1 tablespoon dijon mustard
2 tablespoons sour cream
1 tablespoon parsley, torn
1 tablespoon tarragon, torn
1 tablespoon chives, chopped
Slice potatoes into ¼” thick round slices and set in a large pot. Fill pot with cold water until potatoes are completely submerged. Lightly salt and bring to a boil.
Once boiling, cook for an additional 5 minutes or until potatoes are fork tender. Drain water, transfer potatoes to a bowl, and set in the fridge to cool.
In a small mixing bowl, whisk together the Fernleaf Dill Olive Oil, Champagne Balsamic Vinegar, Greek Seasoning, French Citrus Fennel Sea Salt, black pepper, dijon mustard, and sour cream.
Pour the dressing over the potatoes and gently toss to coat. Cover and refrigerate for 1 hour or when ready to serve.
When serving, garnish with the parsley, tarragon, and chives. Season to taste with more French Citrus Sea Salt and black pepper.