Ingredients
Scale
- 1.5 pounds baby potatoes, Yukon gold or red
- 2 tablespoons olive oil
- kosher salt and black pepper, to taste
- 1 cup pitted mixed olives, chopped
- 2 tablespoons capers
- 2 sticks of celery, very finely sliced
- 1/4 cup freshly chopped dill
- 1/4 cup freshly chopped parsley, chopped
- 1 medium-large red onion, or 3 small, thinly sliced
- 2 tablespoons red wine vinegar, or white distilled
- 2 tablespoons filtered water
- 1 teaspoon honey, or agave
- 3/4 teaspoon kosher salt
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 small garlic clove, finely grated
- 2-3 tablespoons filtered water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
Instructions
- Mix 2 tablespoons red wine vinegar, warm 2 tablespoons filtered water, 1 teaspoon honey, and 3/4 teaspoon kosher salt until dissolved.
- Add the sliced medium-large red onion and let it sit for 20 to 30 minutes.
- Chop and prepare the veggies.
Notes
Allow the red onion to marinate for extra flavor.
Feel free to customize the herbs according to your taste.
Serve chilled or at room temperature for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.