Fingerling Potato and Dill Toss

A fresh and light potato salad using tri-colored baby potatoes and fingerling potatoes with fresh dill, lemon, and parsley.

1 lb fingerling potatoes
1 lb tri-colored baby potatoes (gold, red, purple)
½ medium red onion, diced
1 opal apple, diced
½ cup thinly sliced red cabbage
Juice of 1 lemon
1 tablespoon raw apple cider vinegar
¼ cup olive oil
⅓ cup chopped fresh dill
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon black pepper
¼ ground cumin

View the full recipe at Nutrition Stripped →