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Dill Potato Salad

Serves

8-10

Prep Time

10 Minutes

Cook Time

20 Minutes

This is not your heavy, mayo-loaded potato salad. This is the one you want to eat—quick, delicious, and not heavy.

Roasting the potatoes is the move — no boiling, no babysitting, no extra dishes.

And then…. crispy bacon. Because healthy-ish is always the theme.

Serve it with literally anything—grilled chicken, fish, burgers, hot dogs, or just eat it straight out of the bowl standing at the counter. It works warm, cold, whenever. This is the potato salad you’ll keep making.

Ingredients

2 tablespoons SOOC Fernleaf Dill Olive Oil
5-6 cups multicolored baby potatoes, quartered or halved
1 bunch celery, chopped
1 red onion, diced
1 pound bacon, crisped and chopped
1 cup mayonnaise
1-2 tablespoons Dijon mustard
Juice from one lemon
3 tablespoons fresh dill, chopped
Salt and pepper

Directions

Heat oven to 400 degrees. Toss potatoes with SOOC Fernleaf Dill Olive Oil, salt, & pepper in a bowl and pour onto a parchment lined baking sheet. Bake for 20 minutes or until cooked through.

In a large bowl, add celery, onion, mayonnaise, mustard, dill, salt, and pepper. Squeeze lemon juice into the bowl and mix everything together.

Once potatoes have cooled a bit, toss into the bowl with the bacon until potatoes are evenly coated. Refrigerate for at least one hour, top with more dill, and serve chilled.