Ingredients:
8 small potatoes diced into bite sized pieces (About 6 cups diced)
1 bell pepper finely chopped (about 1 cup)
2 carrots finely chopped
2 celery stalks finely chopped
1/2 cup red onion chopped
1/2 cup fresh parsley chopped
1/4 cup fresh dill
1 large avocado halved, pitted, and diced
1 tablespoons Lemon juice
2 tablespoons whole grain mustard
2 tablespoons virgin olive oil
2 tablespoons apple cider vinegar
Cook:
- In a large pot, add the diced potatoes and add enough cold water to just cover. Cook for 8 to 10 minutes, or until potatoes are tender and can be pierced with a fork, after bringing to a boil.
- Meanwhile, add the celery, carrots, onion, dill, bell pepper, and parsley to a large mixing bowl.
- Once potatoes are finished, drain and rinse with cool water to stop cooking. In the mixing bowl with the vegetables, add the cooled potatoes.
- Add all of the dressing ingredients to a blender and blend for 30 seconds to combine.Toss vegetables and dressing together and stir to coat.
- To prepare this recipe in advance, cook the potatoes according to steps 1-3, cover, and refrigerate overnight.