Dill Roasted Potato Salad
¼ cup Extra Virgin Olive Oil
3 tbls Italian parsley, finely chopped
3 tbls Fresh dill, finely chopped
1 tbls Shallots, finely chopped
1 tbls White wine vinegar
1 tbls Whole grain mustard
1 tsp Kosher salt
½ tsp Granulated sugar
¼ tsp Freshly ground black pepper
2 lb Small new red potatoes, cut into quarters
2 tblsOlive oil
Pre-Heat the oven to 400F.
In a medium bowl mix the potatoes with a little olive oil. Place them on a baking sheet and roast for 45 minutes, or until golden brown and tender.
In a small bowl mix the rest of the ingredients together, add the extra virgin olive oil at the end slowly whisking to combine.
Once the potatoes are done, remove them from the oven, place them in a large bowl and toss with the dressing while they are still warm. You can serve this dish warm or cold. Enjoy!
__CKD non-dialysis ___Dialysis ___Diabetes __XX_General Diet