I mean could such a pretty-looking salad be ANY easier to make? You’ll see.
Not only is it pretty and easy, it’s also loaded with all the goodness you can expect from my kitchen. You’re so welcome 😉
I love a good potato salad just as much as the next girl, but there’s something so sophisticated about baking those spuds and adding them into a salad all warm and crispy. I highly encourage you to try this if you haven’t before. Baking the potatoes really brings out their sweetness and also helps to retain more nutrients than the traditional method of boiling them when leaches out a lot of the water soluble vitamins. And if I’ve told you once, I’ve told you a million times, no need to fear potatoes! Eaten in moderation, as part of a varied diet, there is absolutely nothing wrong with them. They have lots of potassium, fibre and vitamin C amongst other things like chromium to help balance blood sugar. Yes. They’re good for you!
Now that we got that out of the way…again, let’s move onto the purple or red cabbage. I like to call it purple cabbage because it’s purple, but it’s technically “red” cabbage. Whether you call it purple or red, this darkly coloured cruciferous is a powerhouse of nutrition! Loaded with those sulfuric compounds to help your liver do its detox job, this hearty leafy is also full of fibre, antioxidants and tons of vitamins A, C, K, potassium and magnesium and loads of other important minerals…obviously you get a wallop of nutrition when you eat cabbage. It’s great for your immune system, your heart, your eyes, your lungs…cabbage stops at nothing to make you healthy. We love cabbage. I like the crunchiness of using it raw, but you could easily give the sliced cabbage a quick cook if you’re so inclined. Whatever floats your boat.
Add in a few green onions for a boost of anti-inflammatory, anti-viral and anti-bacterial goodness and a peppery spiciness that brings the whole thing together and all you’ve left to do is whip up a quick jar of my tangy mustard dill dressing and you’ve got one of the most beautiful potato salads you’ve ever seen.
This dish makes a great potluck dish and is really tasty as leftovers because it has even more time to soak up all that delicious dressing. Don’t worry, it won’t go soggy.
Here’s how it’s done:
- ½ c olive oil
- ¼ c apple cider vinegar or freshly squeezed lemon juice
- 2 tbsp Dijon mustard (I used grainy)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp sea salt
- Place all ingredients in a small glass jar and shake until well blended.
- Store in airtight container for about a week in the fridge. Shake before each new use to re-combine ingredients.
- 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
- Preheat oven to 350F and line baking sheet with parchment paper.
- 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).
- Bake for about 30 minutes, tossing/flipping halfway through until brown and lightly crispy.
- Toss all remaining ingredients in a large bowl.
- Add baked potatoes to large bowl of salad and about ¼ cup of the mustard dill sauce and mix well.
- Garnish with fresh dill and extra squeeze of lemon and season with salt and pepper if desired.
If you want to add in some protein to make a complete meal, I think this dish goes great with boiled eggs. Very Scandinavian. You can also try sprinkling on some hemp seeds, or add some lentils to the mix.
As always, I love to see what you’re cooking up so if you try this out and snap a pic, be sure to tag me @kimdeoncom so I can cheer on your healthy creations!
Peace, love and potatoes.