1 ½ to 2 lb. fingerling or baby potatoes
1 t Saltwest Lemon Dill Infused Sea Salt (or other)
4 strips of crispy cooked bacon, crumbled
1/4 C diced ‘bread & butter’ pickles
3 cloves garlic, mashed and minced
1 small egg yolk
3 T SOOC Olive Wood Smoked Olive Oil (divided 1 & 2 T)
1 Anchovy fillet mashed & minced (or 2 Smoked Oysters)
1 T SOOC Neapolitan Herb Dark Balsamic
1 T fresh squeezed lemon juice
1 T Pickle juice (from above)
1/2 t zest from lemon
1 t Dijon Mustard
1 T grated Parmesan


Preheat oven to 425 F.

Par boil whole potatoes in salt water for 5 minutes. Drain and dry. Toss with 1 T Olive Wood Smoked Olive Oil and sea salt and spread on cookie sheet. Bake 10 minutes then ‘fork cut’, shake and return to the oven for another 5 to 10 minutes. Remove from the oven and cool to room temp.

Put the cooled potatoes in a serving bowl, add bacon, pickles, and any optional ingredients of your choice. Combine the remaining ingredients (including the other 2 T of Smoked Olive Oil) to a bowl and whisk vigorously. Refrigerate while potatoes finish.

Pour dressing over the cooled potato mixture, toss & serve immediately.
Best close to room temp or refrigerate & bring back towards room temp for serving.

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, try substituting in the Smoky Chipotle Olive Oil.