Resistant Starch Potato Salad

Roast the Potatoes: Preheat your oven to 400°F (200°C). Cut the potatoes into even chunks and toss them in avocado oil until well-coated. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes, or until golden brown and crispy. Remove from the oven and allow them to cool completely in the refrigerator.

Prepare the Dressing: While the potatoes are cooling, prepare the dressing. In a large bowl, combine finely chopped dill, parsley, and red onion with olive oil, apple cider vinegar, Dijon mustard, salt, pepper, and a squeeze of fresh lemon juice. Whisk together until the ingredients are fully emulsified and the dressing is smooth.

Combine and Serve: Once the potatoes have cooled, add them to the bowl with the dressing. Toss gently to ensure that all the potato chunks are evenly coated with the dressing. Let the salad sit for at least 10 minutes to allow the flavors to meld together. Serve the potato salad alongside your choice of protein, such as grilled chicken or fish, for a complete meal.