Homemade Potato Salad is another staple that everyone loves, couldn’t be easier and can be made ahead of time! Potatoes are actually MORE beneficial to your gut microbiome when they have been cooked and then cooled down, because this process substantially increases their resistant starch.
Resistant starch is a prebiotic and this means that it feeds the good gut bacteria in your intestine and may also decrease inflammation. It also encourages bacteria to make short chain fatty acids such as butyrate, which is the top energy source for the cells in your large intestine. Resistant starch can also reduce the rise of blood sugar after a meal.
This is in addition to the nutrients in potatoes which include vitamins B1, B2, B3, B5, B6 and folate, and minerals such as potassium, phosphorus and magnesium. Potatoes also contain antioxidants, which may support fighting diseases related to ageing, and dietary fibre, which benefits gut health.
- Potatoes (Baby salad potatoes are great but you can use any which remain firm when boiled)
- Apple Cider Vinegar
- Dijon Mustard
- Salt n Pepper
- Boil the potatoes until tender but firm
- Steam them for a few minutes (turn off the heat with lid tightly on pot)
- The cool down to let those resistant starches form and potatoes will firm up a little
- Cube the potatoes and add chopped chives
- Make the dressing with 3 dessertspoon of mayonnaise of your choice, 1 teaspoon of Dijon mustard, salt and pepper and 1/2 teaspoon of Apple Cider Vinegar
- Mix all together well serve with a sprig of parsley
I like to cook the potatoes with their skins on to retain as much fibre and nutrients as possible. Store in an airtight container in the fridge. If it is stored correctly, it should keep for 1-2 days but in fairness, it doesn’t last that long in our house!