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Italian Style Potato Salad with Wild Fern leaf Dill Infused Olive Oil

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Prep Information

Prep Time

20 minutes

Cook Time

15 minutes


6-8 people


  • 3 pounds baby yellow potatoes
  • ¼ cup minced shallot (about 1 large)
  • ¼ cup fresh dill, minced
  • 2 tablespoons fresh parsley
  • 3 green onions, optional
  • ¼ cup white wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons Wild Fernleaf Dill Infused Olive Oil
  • Fresh ground pepper


  1. Fill a large pot with cold water and add 1 tablespoon salt.  Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
  2. Mince the shallot.
  3. Chop the dill and parsley.
  4. Thinly slice the green onions.
  5. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite-sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
  6. Add the dill, parsley, green onions, olive oil, and a pinch of black pepper. Taste and add additional salt to taste. Serve warm or room temperature.
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