BEST-EVER POTATO SALAD

Our all-time favourite recipe. Inspired by Emily Lycopolus's OLIVE OIL & VINEGAR COOKBOOK, with one diversion: we dress the potatoes while they're still warm, the classic French technique, so every chunk drinks in the lemon, dill and Dijon instead of just wearing them. Simple, fresh, and better tomorrow than it is today.

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 1-1/2 inch chunks. Boil potatoes for 10-15 minutes until tender but not soft. In a medium bowl whisk together balsamic, mustard, honey, shallot, salt and pepper until blended. Then slowly whisk in olive oil. Drain potatoes and move to large bowl. Dress while still warm. Pour mixture over potatoes and gently toss until all potatoes are covered. 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.