Purple Potato Salad
Yes, potatoes are on the menu again! And they can actually help you to lose weight and balance hormones Find out how it works…
It turns out that potatoes that are boiled and cooled before eating have very high amounts of something called resistant starch.
Now this starch is a kind of fiber that is found in beans, grains, potatoes and lots of other plant based foods. Potatoes have even higher amounts when they are boiled or steamed, and then cooled.
The most amazing thing about resistant starch is it doesn’t get digested and turned into calories. Instead it feeds the good bacteria in your large intestine.
It also makes you feel full and satisfied, while helping you to burn fat and keep blood sugar levels stable.
Stable blood sugar = lower cortisol levels which = less stress = less fat.
Any kind of potato will work, but the very best are the deep purple or red, not just skins, but the inner flesh. These pigments also signify an abundance of nutrients.
So bring on the potato salad!
Purple Potato Salad
5 medium purple potatoes – about 4 cups (or wahtever you have on hand)
3 stalks celery – about 1 cup
1 handful cilantro, parsley, celery leaves, or scallions – about 1 cup chopped
1/4 cup roasted red pepper – chopped – either jarred or fresh
2-3 T capers or chopped olives
2 T extra virgin olive oil, more if needed
2 T white balsamic vinegar or other light vinegar, more if needed
Herbamare or sea salt and freshly ground black pepper to taste
- boil the potatoes whole, or cut them into bite sized pieces and steam until just tender
- cool them in the fridge for a couple of hours or overnight
- when the potatoes are cooled mix all the veggies together in a large bowl, mix well
- add the chunked potatoes and mix again
- add the Herbamare or sea salt, and freshly ground black pepper to taste
- serve with broiled or steamed fish
- add chickpeas for protein and even more resistant starch
- don’t cook the potatoes too long or they will fall apart and be mushy
- if you don’t have purple or red fleshed potatoes, use fingerlings, or yellow fleshed potatoes (not baking or russet) for best results