Fingerling Potato and Dill Toss

By GuidingVegan

Ingredients

• 1 lb fingerling potatoes
• 1 lb tri-colored baby potatoes (gold, red, purple)
• 1/2 medium red onion, diced
• 1 opal apple, diced
• 1/2 cup thinly sliced red cabbage
• Juice of 1 lemon
• 1 tablespoon raw apple cider vinegar
• 1/4 cup olive oil
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 ground cumin

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from nutritionstripped.com

Preparation

Step 1

Roast the potatoes with a drizzle of olive oil, sea salt, and pepper and bake for 30 minutes or until fork tender, at 350 degrees F.

In the meantime, in a large mixing bowl toss all ingredients and stir to combine. Add cooked potatoes and toss again. Adjust seasonings to taste here.

Serve warm, at room temperature, or store leftovers in a glass container for up to 1 week.