RECIPE MAGIC!

BEST-EVER POTATO SALAD

Our all-time favourite recipe is from Emily Lycopolus's OLIVE OIL & VINEGAR COOKBOOK. It's simple, fresh and delightfully creamy. We've added our own option which includes cucumber, radishes and crushed red chili peppers.

INGREDIENTS:

  • 2 pounds (4 medium) Yukon Gold potatoes, cleaned
  • 1/4 cup fresh EVOO
  • 1/4 cup Wild Fernleaf Dill olive oil
  • 1/4 cup Sicilian Lemon white balsamic
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 small shallot or 1/4 red onion minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    OPTIONAL:
  • 3 red radishes, trimmed, quartered
  • 1 English cucumber, ends trimmed, cut in 1-inch chunks
  • 1/2 tsp crushed red chili pepper

DIRECTIONS:
Quarter into wedges, then boil potatoes for 15 minutes until tender. Drain and cool. Cut potatoes into 1-1/2 chunks. In a medium bowl whisk together balsamic, mustard, honey, shallot, salt and pepper until blended. Then slowly whisk in olive oil. In a large bowl add potatoes then pour mixture and gently toss until all potatoes are fully dressed. Serve immediately, or store covered in fridge until ready to use. Bring to room temperature before serving.

OPTIONS: 

  • For an Italian twist use Oregano and/or Garlic EVOOs
  • For added tang add a generous dollop of yogurt before serving.
  • For richness, grill 3 slices of bacon, finely dice when cool, add to bowl and toss.