Dill Roasted Potato Salad with Lemon Dijon Dressing  

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Ingredients: 

• 2 lbs baby potatoes, halved
• 3 tbsp MOV Wild Fernleaf Dill Olive Oil
• Salt and pepper to taste
• 1/4 cup thinly sliced red onion
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley
• Optional: 2 hard-boiled eggs, sliced

Dressing:

• 2 tbsp MOV Wild Fernleaf Dill Olive Oil
• 1 tbsp Dijon mustard
• 2 tbsp MOV Sicilian Lemon White Balsamic
• 1 tsp Honey or Maple Syrup
• Salt and cracked pepper to taste

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Directions:
Preheat oven to 425°F.

Toss potatoes with Fernleaf Dill Olive Oil, salt, and pepper.

Roast for 25–30 minutes until golden and crispy.

Let potatoes cool slightly.

In a large bowl, combine roasted potatoes, red onion, capers, and fresh herbs.

Whisk together all dressing ingredients and drizzle over salad. Toss gently to combine.
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Top with sliced hard-boiled eggs if using. Serve warm or chilled.

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