Grilled Potato Salad with Lemon Basil Vinaigrette

In a large mixing bowl, add the Baby Yukon Gold Potatoes (680 g) , Olive Oil (30 mL) , Dried Dill Weed (as needed) , Salt (6 g) , and Freshly Ground Black Pepper (1 g) . Toss until well coated, then transfer the potatoes onto a baking tray.

To make the dressing, combine Rice Vinegar (15 mL) , Extra-Virgin Olive Oil (60 mL) , 1 tsp of zest and 1 Tbsp of juice from Lemon (1) , Honey (4 g) , Fresh Basil Leaves (2 bunches) , and Salt (3 g) in a mixing bowl. Whisk until well combined. Set aside.

Remove the potatoes from the oven, and toss potatoes and Spring Onions (2 stalks) in the dressing.