Summery Potato Salad
Cooking, then cooling potatoes increases the ‘resistant starch’ in them. This is a type of fibre that the beneficial bacteria in our intestines love. It is called ‘resistant’ as it resists being digested, so reaches our large intestine intact (which is where most of the bacteria in our intestines live). Cold potatoes therefore have some additional nutritional benefits over hot potatoes – and so are perfect for salads. Leave the skins on for added fibre.
- 500g new potatoes
- 2 spring onions, sliced
- 10g chives, chopped
- 10g dill, chopped
- 10g basil leaves, chopped
For the dressing:
- 3 tbsp yoghurt of choice (I used coconut here)
- 1 tbsp olive oil
- 1 tsp mustard, Dijon or wholegrain
- ½ tsp salt
- A few grinds of black pepper
- Juice of ½ lemon
- Zest of 1 lemon
Cook the potatoes until tender, drain and return to the pan to dry and cool. Chop the potatoes into halves or quarters, if large.
Mix the dressing ingredients and toss with the potatoes, spring onions and herbs.
Serve at room temperature.
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