Easy Lemon Dill Potato Salad


  • 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


  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!

August 13, 2019 — The Unrefined Olive