This potato salad is Mayo-Free and is always a big hit at barbecues!


1 ½  lbs unpeeled mini potatoes
¼ C (50 ml) SOOC Blood Orange Fused Olive Oil
2 tbsp (25 ml) SOOC Jalapeño White Balsamic Vinegar
2 minced garlic cloves
2-3 tbsp jarred roasted red peppers
¼ tsp each sea salt and freshly ground pepper


Boil mini potatoes until tender, drain and put in bowl to cool.
Whisk together the SOOC Blood Orange Olive Oil, the SOOC Jalapeño White Balsamic, the minced garlic, and the salt and pepper.  Pour over the cooled potatoes.
Mix in roasted red peppers.


Ginger and Black Garlic Olive Oil