Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool.
In the meantime, steam your asparagus and slice your radishes. Set aside.
Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper.
Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.
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Add the shredded green cabbage, carrot and onion to a large bowl.
In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
Serve and enjoy!
This delicious recipe and photos were created by DownShiftOlogy.com, we just shared it! Please check them out as their website is great!