Dill Roasted Potato Salad with Lemon Dijon Dressing

Ingredients:

2 lbs baby potatoes, halved
3 tbsp Di Oliva 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 Di Oliva Wild Fernleaf Dill Olive Oil
1 tbsp Dijon mustard
2 tbsp Di Oliva Sicilian Lemon White Balsamic 
1 tsp honey or maple syrup
Salt and cracked pepper to taste

Instructions:

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.

Top with sliced hard-boiled eggs if using. Serve warm or chilled.