1 bag of small purple potatoes, halved
1 handful of fresh dill, chopped
1 handful of fresh parsley, chopped
1 handful of chives, chopped (or 2 green onions, chopped)
1 cup of purple cabbage, finely chopped
1/4 cup pine nuts, toasted
1 15oz. can of white beans
1-2 tbsp EVOO
Sea salt and pepper to taste

1. Place the halved potatoes on a sheet pan. Drizzle with EVOO (about 2 tbsp), sea salt and pepper (about 1/2 tsp each). Toss them with your hands to ensure all the potatoes are covered in oil and then roast them at 375F for about 25 minutes, or until tender.

2. Once the potatoes are ready, let them cool for 10 minutes and then place them in a big bowl with the rest of the ingredients. Add another tablespoon of EVOO, toss, and taste. See if it needs more sea salt and pepper. If the flavor is flat, add another 1/2 tsp of sea salt. Toss. If still flat, add another.

Serve hot or cold and enjoy the purple goodness!

See the video: