Dilly Potato Salad with Creamy Champagne Dressing | Lindsay

Ingredients

• 2 pounds baby red potatoes, cut into 1/2-inch wedges
• 1 teaspoon salt, plus more to taste
• 1/4 cup olive oil
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 cup Lindsay® Sliced Black Ripe Olives
• 1/4 cup thinly sliced red onion
• 2 tablespoons Lindsay® Capers
• 1/4 cup chopped fresh dill
• Black pepper, to taste