Balsamic Vinegar Potato Salad with Oregano Balsamic & Dill Olive Oil
Oregano’s bold Mediterranean notes dance effortlessly with the garden-fresh brightness of dill, creating a dynamic duo that’s vibrant, savory, and totally unexpected. This pairing elevates even the humblest ingredients—like potatoes and roasted red peppers—into something picnic-worthy and praise-worthy.
Ingredients
- 10 medium red potatoes, diced
- 1 small onion, chopped
- ½ cup diced roasted red peppers
- 1 (4 oz) can sliced black olives, drained
- 1 (10 oz) can quartered artichoke hearts, drained
- ½ cup Bodacious Oregano White Balsamic
- 3 tsp Bodacious Dill Olive Oil
- ½ tsp mustard powder
- 2 tbsp chopped fresh parsley
Instructions
- Boil the Potatoes:Place diced potatoes in a large saucepan, cover with water, and bring to a boil. Cook for 5–10 minutes, or until fork-tender. Drain and transfer to a large bowl.
- Mix the Veggies:Add the chopped onion, roasted red peppers, olives, and artichokes to the bowl with the warm potatoes.
- Whisk the Dressing:In a small bowl, combine Bodacious Oregano White Balsamic, Dill Olive Oil, mustard powder, and chopped parsley. Whisk until well blended.
- Toss & Chill:Pour the dressing over the warm vegetables and toss gently to coat. Chill in the fridge for at least 4 hours (overnight is even better) to let the flavors soak in.
- Serve & Celebrate:Garnish with extra parsley and serve cold. Perfect as a side dish—or the star of your next potluck.
Notes
Perfect For:
- Summer cookouts & picnics
- Make-ahead lunch bowls
- Fresh twists on classic comfort food
- Anyone who thinks potato salad can’t be exciting (spoiler: it can)
Tried this recipe?Let us know how it was!