Gluten-Free, Vegan, Serves 8
- 3 lbs baby potatoes, washed and halved
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Directions:
Preheat your oven to 400°F. Spread the baby potatoes evenly on a baking sheet, then sprinkle with salt and pepper. Roast the potatoes for 25-30 minutes, or until they’re fork-tender and lightly golden brown. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and extra-virgin olive oil until well combined. Season with salt and pepper to taste. In a large mixing bowl, combine the roasted baby potatoes, chopped red onion, minced garlic, chopped parsley, and chopped dill. Pour the dressing over the top and toss everything together until the potatoes are coated evenly. Serve warm and enjoy!