Easy Lemon Dill Potato Salad

Ingredients: 

• 1 lb new potatoes, quartered and boiled to a soft but still firm consistency
• 3-4 Dill pickles, chopped into bite sized pieces
• ¼ cup capers, drained of their liquid
• ¼ red onion, finely minced
• a handful of chopped fresh parsley
• a handful of fresh chives, chopped
• 2 hard boiled eggs, chopped
• ½ cup Dill olive oil
• 1/3 cup Sicilian lemon White Balsamic
• 1 Tbsp Dijon mustard
• salt and pepper

Instructions:

1. Place potatoes in a large bowl and add the pickles, capers, red onion, parsley, and chives. Toss together. 
2. In a small bowl whisk together the Dill Olive Oil, Sicilian Lemon White Balsamic, salt, pepper, and Dijon mustard. Add the dressing to the potatoes and toss well to coat.

Note: this potato salad gets better and better in the fridge…a great make ahead salad! Keep refrigerated for 4-5 days!