I was never big on potato salad. I figured it wasn’t exactly healthy. But what if it WAS healthy? Turns out, cold potato starch (along with other “resistant starches”) can improve gut health, which can help with obesity, inflammation, mood (etc., etc.). Wow–sign me up, right?! Cold potato starch contains certain “prebiotics”, which are highly beneficial. Hooray- a superfood for the digestive system! (If you want to get all scientific, there’s more info here.)
Needless to say, I’ve started making/eating potato salad again. And this particular recipe is pretty dang good.
This potato salad uses olive oil in the dressing, and it tastes deluxe. With or without the bacon!
- Serves 8-10.
- 3 lb. potatoes
- 2 eggs, hard-boiled
- 1/4 lb. bacon
- 1 egg
- 1 TBS. hot Dijon mustard
- 1 1/2 TBS. apple cider vinegar
- 2 TBS. honey
- 1 tsp. salt
- Pinch of celery seed
- 1/2 tsp. pepper
- 1/2 c. olive oil
- 1/2 c. chopped celery
- 1/4 c. chopped red onion
Earlier in the day, or the day before, cook: > 3 lb. potatoes (then strain, cool in refrigerator)
Hard boil: > 2 eggs
Optional: fry until crisp, and then drain: > 1/4 lb. bacon
Make dressing, mixing the following in a small bowl: > 1 egg > 1 TBS. hot Dijon mustard > 1 1/2 TBS. apple cider vinegar > 2 TBS. honey > 1 tsp. salt > pinch celery seed > 1/2 tsp. pepper > 1/2 c. olive oil
Reserve hard-boiled eggs and crumbled bacon as a garnish. When ready to serve, mix the following: > Cubed, cooled potatoes > 1/2 c. chopped celery > 1/4 c. chopped red onion > Dressing (premixed in separate bowl)
Ready to serve!