Herby, Garlicky, Summer Potato Perfection 🥔🌿

Ingredients:

• 3 lbs red or yellow baby potatoes, quartered
• 1 tbsp + 1 1/2 tsp salt, divided
• 1/4 cup red wine vinegar
• 2 tsp Wild Groves Sweet Toasted Garlic Mustard
• 1 1/2 tsp dried oregano
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/4 tsp black pepper
• 1/2 cup Wild Groves Arbequina EVOO
• 1/2 cup red onion, finely chopped
• 1/2 cup Wild Groves Garlic Stuffed Olives, halved
• 3 green onions, thinly sliced

Directions:

1. Cook the Potatoes
Bring a large pot of water to a boil. Add the unpeeled potatoes and 1 tablespoon of salt. Reduce heat to maintain a gentle simmer and cook until fork tender, about 15–20 minutes. Drain and let cool.

2. Prepare the Dressing
In a small bowl, whisk together the red wine vinegar, Sweet Toasted Garlic Mustard, oregano, parsley, dill, remaining salt, and black pepper. Slowly drizzle in the Arbequina EVOO while whisking until smooth and combined.

3. Prep the Potatoes
Once cool enough to handle, gently scrape off the skins if desired (or leave them on for extra texture and flavor). Cut potatoes into 1-inch cubes/quarter them, and place in a large mixing bowl.

4. Assemble the Salad
Add the red onion, green onions, and garlic stuffed olives to the potatoes. Gently whisk the vinaigrette to recombine and pour over top the fixings. Gently toss until evenly coated.

5. Serve & Enjoy
Serve slightly warm or chilled. Perfect alongside grilled meats, sandwiches, or your favorite summer dishes.

Made this recipe? We’d love to hear how it went! Leave a comment below or tag us on social media!