Popular Conditions & Diets
Ingredients
10
Time
30m
Serves
6
Recipe by Fran Allen
Ingredients
10
Time
30m
Serves
6
1.5 lbs
Red Skin Baby New Potatoes
0.25 cup
Red Onion
sliced
2 stalks
Raw Celery
chopped
2 Tbsp
Capers
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Snack
Side
Dijon Mustard
2 tsp
White Wine Vinegar
1/4 cup
Fresh Dill
chopped
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Start by scrubbing and chopping your mini potatoes in half. Then cook them in salted boiling water until fork tender. Drain and set aside to cool.
2
Combine all other ingredients in a large mixing bowl. Mix until fully combined and creamy looking. Add in the cooled, cooked potatoes and stir in until potatoes are completely coated in dressing. Taste and add extra salt if needed. Serve with extra chopped dill on top and enjoy!
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
