Ingredients
2 pounds baby red potatoes, cut into 1/2-inch wedges
1 teaspoon salt, plus more to taste
1/4 cup olive oil
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons champagne vinegar or white wine vinegar
1 teaspoon Dijon-style mustard
1/2 cup Lindsay® Sliced Black Ripe Olives
1/4 cup thinly sliced red onion
2 tablespoons Lindsay® Capers
1/4 cup chopped fresh dill
Black pepper, to taste