​Northfield Olive Oils and Vinegars

Wild Fern leaf Dill Potato and Tomato Salad 
1 1/2 lbs. of baby red potatoes
1 cup Tomatoes
3 Tbsp. of dry Vermouth or Chicken Broth
3 Tbsp. of Serrano Honey Vinegar
3 Tbsp. Wild Fern leaf Dill Olive Oil
1 Tbsp. Dijon Mustard
1/4 tsp. freshly ground pepper
2 scallions chopped
2 Tbsp. freshly chopped dill (optional-this heightens the dill flavor)
1 tsp. Murray River Sea Salt                                                                                1-2 Tbsps. of Capers
Boil potatoes until tender (about 15 minutes) drain potatoes and transfer to your serving bowl.  Add the vermouth or chicken broth; toss to coat evenly.  Set aside.
Whisk together vinegar, olive oil, Dijon mustard and freshly ground pepper until blended. Drizzle over potatoes, tossing to mix well.   Add tomatoes, scallions, dill, sea salt and capers and gently mix until salad is evenly coated.​