Updated: Mar 30
The classic BBQ favourite, potato salad is healthier for you than you may realise. Cooked and cooled potato is one of the highest sources of resistant starch (RS).
Why is this good?
RS offers many health benefits that include improving blood sugar control, and reducing cardiovascular disease risk factors. It is also a type of starch that can resist digestion in the small intestine which allows it to reach your colon.
By reaching this part of your gut, it can act as food for your good bugs, especially lactobacilli and bifidobacteria, can bulk your stool and can lower your colonic pH(1).
For more information about fibre and your health click HERE.
This recipe is suitable for anyone who is vegan or vegetarian or is avoiding gluten, dairy free and soy.
Serves: Approximately 6-8 people
1.2 kg potatoes, unpeeled and scrubbed clean.
1/4 cup extra virgin olive oil
1 clove garlic crushed
1/2 lemon, juiced
2 tsp seeded mustard
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes in whole, and cook until tender but still firm, about 20-25 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
In a separate bowl to make the dressing, add olive oil, garlic, lemon, mustard salt and pepper. Stir until combined.
Add the fresh herbs to the potatoes and gently combine.
Pour the dressing over the herbs and potatoes and gently stir until everything is evenly covered.