Warm Potato And Purple Cabbage Salad
Use organic ingredients whenever possible
  • Small bag baby red potatoes (about 5 cups quartered)
  • 1 tbsp coconut oil (may need to warm to a liquid state)
  • 1 small head of red cabbage, thinly sliced
  • 2-3 green onions, sliced
  • 2 tbsp fresh dill, pulled apart into small pieces
  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. Dry and toss quartered baby potatoes with coconut oil and a pinch of salt and pepper. (dry potatoes hold the oil and seasoning better and will crisp and brown better).
  3. Bake for about 30 minutes, tossing/flipping halfway through until brown and lightly crispy.
  4. Toss all remaining ingredients in a large bowl.
  5. Add baked potatoes to large bowl of salad and about ΒΌ cup of the mustard dill sauce and mix well.
  6. Garnish with fresh dill and extra squeeze of lemon and season with salt and pepper if desired.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/warm-potato-purple-cabbage-salad/