Robin Rhine McDonald
Healthy, Paleo Potato Salad
It’s starting to feel like summer over here! I’m ready for some summer time foods!
One of my favorite summer sides is potato salad. I mean, who doesn’t love potatoes?
Of course, the usual way it’s prepared isn’t health friendly. And I wouldn’t place potato dishes at the top of my most nutritious foods list.
However, there is something fun & healthy about cooked then cooled potatoes.
Once cooled, potatoes become a resistant starch, meaning your digestive system can’t process it. Seems problematic, right?
Well, it actually becomes the perfect food for good bacteria, prebiotics.
Most people know about probiotics, but without prebiotics, they’re like seed without fertilizer.
All that to say, if you want to make potatoes a healthy option, this potato salad is the way to go.
One very important detail that makes this recipe health beyond the cooled potatoes is that I use avocado oil based mayo. Typical mayo uses canola oil or other oils that are very inflammatory to your body. Also, alternative options like Miracle Whip are a chemical disaster.
Without further ado, here’s the recipe!
2 lbs of organic russet or Yukon potatoes (about 6 medium potatoes)
4 pasture raised eggs
3 organic celery stalks, sliced
3/4 cup of @primalkitchenfoods avocado oil based mayo
2 tbs of red wine vinegar
Juice from 1/2 a large lemon
2 tsp of organic Dijon mustard
1/4 tsp of paprika
1/4 tsp of dill
Salt & pepper to taste
Green onions, sliced for topping
Cut potatoes into 1 in cubes. Place at the bottom of instant pot. Add 1 cup of water. Place eggs on top.
Cook on manual for 4 minutes. Quick release when it’s done, and put eggs immediately in ice water to prevent over cooking.
Lay potatoes out on baking pan to cool for 30 min or more (helps cool them faster if wanting a cold salad in a time crunch)
Separate the egg yolks from the whites. Add the yolks, mayo, vinegar, lemon juice, mustard, paprika, dill, and salt & pepper to a small bowl and mix it all together.
Add the dressing to the potatoes, eggs, and celery. Mix thoroughly.
Top with the green onions