Dill & Leek Potato Salad

This perfect & fresh potato salad with Leek and Dill olive oils will have everyone talking about it at the dinner table! Just remember not to eat while you're talking...

8 servings


3 pounds red or white small potatoes
1 tbsp. kosher salt – to add to boiling water
5 tbsp. white vinegar, divided
¼ cup Leek Agrumato Olive Oil
¼ cup Dill infused Olive Oil
2 tsp. Dijon mustard
1 tsp. kosher salt
½ tsp freshly ground black pepper
½ small red onion, sliced thinly
¼ cup chopped chives
2 tbsp. minced Italian flat leaf parsley
½ tsp dried basil

Cut potatoes in half and cover with cold water. Bring to a boil. Add the 1 tbsp. kosher salt, and cook the potatoes until fork tender, about 15-20 minutes. Drain well.

While the potatoes are still hot, sprinkle with 3 tablespoons of the vinegar and stir, let stand for a few minutes to absorb vinegar.

In a small bowl, whisk together the Dill & Leek olive oils, remaining 2 tablespoons of vinegar, Dijon mustard, 1 tsp. kosher salt, and pepper. Drizzle over potatoes and toss gently. Add the sliced onion, chives, and herbs, and toss again. Serve warm, room temperature, or chilled.

Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now