A lightened-up potato salad is a delicious way to use these tubers and get the most out of the resistant starch they offer… which can help regulate blood sugars and improve insulin sensitivity.
Cold Potato Salad with Herbs
Delicious, quick, and fresh take on potato salad...sans the mayo.
- 2 pounds fingerling potatoes, halved (or quartered, depending on size)
- 1/2 tablespoon salt
- 1/4 cup olive oil
- 1/2 cup parsley, chopped (leave a handful for garnish)
- 2/3 cup green onions, chopped (leave 1/3 cup for garnish)
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 2 cloves garlic
- 1/2 teaspoon black pepper (fresh ground is best)
- 3 stalks celery, chopped
- 1 shallot, finely chopped (can substitue with 1/4 cup finely chopped red onion)
- 1/3 cup kalamata olives, chopped (optional)
- In a large pot, combine potatoes and salt. Cover with water and bring to a boil. Reduce heat and cook until potatoes are soft, about 5 to 6 minutes. Let potatoes sit overnight in the refrigerator (to get the resistant starch health benefits).
- I a food processor, combine olive oil, parsley, green onions, lemon juice, mustard, garlic cloves, and black pepper until fully mixed.
- In a large mixing bowl, lightly toss cold potatoes, celery, shallot, olives, and dressing until fully covered.
- Add in remaining parsley and green onions and toss again.
- Add more salt and pepper, to taste. Let sit for at least 10 minutes before serving. ENJOY!
REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.