Dijon Potato Salad

Dijon Potato Salad recipe
A simple potato salad, fancied with our crisp, tart, and tangy Champagne Balsamic Vinegar and brightened with our Fernleaf Dill Olive Oil. Less heavy than your average mayonnaise-based potato salad, this lighter version is tossed in a French-style dressing that will make your tastebuds dance. This dish pairs perfectly with your next Sunday dinner, whether that be a casual outdoor barbecue or a classy sit-down!  Recipe By Taylor MacDougall

Products used: Champagne Balsamic Vinegar, Fernleaf Dill Olive Oil, French Citrus Fennel Sea Salt, Greek Seasoning


3 lbs Rainbow Baby Potatoes
¼ cup SOOC Fernleaf Dill Olive Oil
2 Tbsp SOOC Champagne Balsamic
½ tsp SOOC Greek Seasoning
¼ tsp SOOC French Citrus Fennel Sea Salt
⅛ tsp Black Pepper
1 Tbsp Dijon Mustard
2 Tbsp Sour Cream
1 Tbsp Parsley, torn
1 Tbsp Tarragon, torn
1 Tbsp 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, 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.