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...
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.