A scrumptious salad for using up leftover potatoes. This is perfect for summer barbeques or when you need to make a speedy meal.
When potatoes are cooked, cooled and refrigerated then the starch in them is converted to “resistant starch”, which resists digestion in the small intestine and then ferments lower down in the large intestine. As the fibres ferment in the colon they act as a prebiotic and feed the beneficial bacteria in the gut.
Combined with probiotic-rich yoghurt, this recipe is great for gut support.
- 500 g New Potatoes (or small waxy potatoes)
- 1 tbsp Mayonnnaise
- 2 tbsp Greek Yoghurt
- 1 Lemon (just the grated zest)
- 1 handful Chives (chopped)
- Black Pepper
- 1 pinch Salt (optional)
- Cook and cool the potatoes so they are at fridge temperature.
- Chop each potato into quarters and place in a bowl. You can peel off the skin if you want. it should come off easily in the hand.
- Add the mayonnaise, Greek yoghurt, finely chopped chives (leaving a few to sprinkle on top at the end) and seasoning into a small bowl.
- Grate the lemon zest over it and mix.
- Pour in the potatoes and mix well to coat them and serve in a clean bowl, with a final sprinkling of chopped chives.
- Lasts for 3 days in the fridge.
- For vegan, use egg-free mayonnaise and cashew yoghurt.
- For dairy-free, use cashew yoghurt.
We’ve been enjoying your newsletter, recipes and tips throughout lockdown.
Your beef burgers (with sun dried tomato paste) are real winners and are now requested weekly.
This weeks new potato salad will be on the menu today…
Thank you for your thoughtful help and simple but delicious recipes!