Potato Salad
A potato dish that is full of resistant starch that will slowly release glucose int the blood stream to help avoid sugar crashes and low mood. The dish will also feed your good gut bacteria. A healthier replacement to bread. Serves as great accompaniment to veg, meats, or fish.
Potato Salad
Prep time- 15 mins.
Cooking time- 20 mins.
Serves- 3-4 portions.
Ingredients
• 16 baby potatoes
• 1 red or white onion chopped
• A bunch of chopped dill
• 3-4 tablespoons of white wine vinegar.
• 1 and a quarter cup of full fat Greek yogurt.
Method
1) Wash potatoes but don’t peel.
2) Boil in water until still slightly firm
3) Chop onions and dill, then add all the ingredients together.
4) If you wish to eat straight away add potatoes to mixture.
5) If you wish to eat over the course of a week in smaller batches cool potatoes down in cold water, dry and refrigerate. Refrigerate your dressing mixture in a separate container.
Storage
• Potatoes will stay edible for 5-7 days once refrigerated.
• Dressing will stay edible for approximately 3 days.