Lemon & Oregano Potato Salad

Ingredients:

• 2 lbs. baby potatoes (Yukon gold or red), halved or quartered
• 2 tbsp Lemon Olive Oil
• 1 tbsp Oregano White Balsamic
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped (plus more for garnish)
• Salt and freshly ground black pepper, to taste
• Optional: thinly sliced red onion or chopped scallions for extra bite

Instructions:

• Add potatoes to a large pot of salted water. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
• In a small bowl, whisk together Lemon Olive Oil, Oregano White Balsamic, Dijon mustard, garlic, dill, salt, and pepper.
• Gently toss the warm potatoes with the vinaigrette. Add red onion or scallions if using. Taste and adjust seasoning.
• Serve immediately while warm or refrigerate for 1–2 hours to let flavors meld. Garnish with more fresh dill before serving.