This recipe is based on one from Thug Kitchen, but it’s been modified a bit. We took out the swears and swapped some of the ingredients for things that are made closer to home (like apple cider vinegar instead of lemon juice or vegetable oil instead of olive oil). Enjoy!

Serves 4 as a side


1 pound small potatoes
1 tbsp vegetable oil
1/2 tsp paprika
1/4 tsp salt


1/2 cup parsley
1/4 cup onions
1 clove garlic
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1 tbsp water


Preheat oven to 400º

Scrub your potatoes and cut into bit sized pieces. Toss them in the oil, paprika and salt and spread them on a cookie sheet. Roast for 13 minutes, then flip them over with a spatula and roast the other side until their cooked through (about 13 minutes again).

In a food processor, combine all the other ingredients. 

Take the potatoes out and let cool. Then pour them and the dressing into a bowl, toss and cover. Put in the fridge (1 hour - overnight). Then open up, salt and pepper to taste and serve. You can sprinkle a little chopped parsley or sliced green onions on top if you like.