Popular Conditions & Diets
Ingredients
10
Time
30m
Serves
6
Recipe by Fran Allen
Ingredients
10
Time
30m
Serves
6
Snack
Side
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
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, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
