Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, add the
Baby Yukon Gold Potatoes (4 1/2 cups)
Olive Oil (2 Tbsp)
Dried Dill Weed (1/2 tsp)
Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Toss until well coated, then transfer the potatoes onto a baking tray.
Bake for 20-25 minutes.
To make the dressing, combine
Rice Vinegar (1 Tbsp)
Extra-Virgin Olive Oil (1/4 cup)
, 1 tsp of zest and 1 Tbsp of juice from
Honey (1/2 tsp)
Fresh Basil Leaves (2 bunches)
Salt (1/2 tsp)
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.
Garnish with more chopped basil. Serve.