Dijon Potato Salad Recipe
Lighter than a mayo-based potato salad, this potato salad is tossed in a French-style dressing made with our Champagne Balsamic Vinegar and Fernleaf Dill Olive Oil.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Spatula
- Refrigerator
Ingredients
- 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
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