Place potatoes into a pot of cold, salted water and bring to a boil. Reduce heat and cook until tender, about 15 minutes. Remove from heat and drain. Transfer potatoes to a medium bowl and allow to cool.
When potatoes are completely cooled, cut into quarters and transfer back to the bowl.
In a small bowl, whisk olive oil, vinegar and lemon juice together. Add to the bowl of potatoes and gently mix.
Wash and dry the microgreens. Transfer to a bowl and toss with dill. Add potatoes on top of the microgreens, dividing equally. Serve and enjoy!
