One of my most feared foods growing up, and I quite literally mean feared, was potato salad smothered in mayo. Yuck! It combined almost every food I didn’t like growing up including potatoes, mayo, herbs, egg yolks, and celery. My have things changed! I now appreciate potatoes roasted or mashed and use fresh herbs daily, but I’m still out for the count on mayo. This is my way of making a delicious light and refreshing alternative to your traditional mayo-based creamy potato salads. Introducing Fingerling Potato and Dill Toss Salad with fresh herbs, spices, and a light olive oil with vinegar dressing and a crunch of red cabbage. It’s delightful for a side or added to your entree!
All mayo fears and *cooties* aside, this one’s a winner you guys! If you’ve never tried a German style or vinegar based potato salad (p.s. on that note I have a killer recipe in the NS cookbook!), this is a great recipe to start with. The addition of potassium rich potatoes with sweet and crunchy apples, zesty red onion, a bunch of tang from the lemon juice and vinegar, and slight heat from the red pepper flakes makes for a delicious combo. Added bonus: try adding this Classic Cashew Cream dolloped on top or with a squeeze of dijon mustard (I know, this might sound weird but mustard – not ketchup – is my favorite condiment with potatoes!).
Tips when storing, store in a glass container for up to 1 week in the refrigerator, and upon serving I recommend putting it out on the countertop at room temperature or very gently warming it in the microwave or on the skillet for about 30 seconds just to bring it up to room temperature. Upon serving, I also recommend giving a little sprinkle of sea salt and black pepper again. The potato toss tastes best at room temperature. Keep this in mind during your next spring picnic or park date – this recipe is perfect for that!
- 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
- 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.
What are your favorite potato based dishes? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!