Elevate your spring salads with this deliciously indulgent, hearty, and nutritious prebiotic-rich potato salad.
Did you know that cooking and cooling your potatoes turns the starch into resistant starch, which is a type of carbohydrate that acts as a prebiotic? Prebiotics promote the growth and activity of the beneficial bacteria that live in your gut. The apple cider vinegar, garlic, herbs, and other veg make this a highly nutritious salad that your gut will thank you for. For beautiful, artisan vinegars, check out Ana’s Farmacy!
Ingredients
- 7 medium potatoes
- 1 red onion
- ½ cucumber
- 1 TBSP apple cider vinegar
- 1 TBSP Dijon mustard
- 2 TBSP olive oil
- 2 TBSP fresh dill / 1 TBSP dried
- Juice of 1 lemon
- 3 garlic cloves minced (more to taste)
- Salt and pepper to flavour
Method
- Peel and chop potatoes into bitesize pieces and boil in lightly salted water until cooked (approximately 10-15 minutes). Drain and set aside to cool.
- In the meantime, combine the apple cider vinegar, mustard, olive oil, dill, garlic, salt and pepper and stir well.
- Peel and half the onion and slice into thin semi-circles. Using a knife or vegetable peeler, thinly slice the cucumber. Top tip: using a vegetable peeler creates wafer-thin slices that fold nicely into the salad.
- Add the onion, cucumber and dressing to a large bowl and mix. Once the potatoes have cooled, add to the bowl and stir gently until combined.
- Serve and enjoy!
To learn about the importance of prebiotics, check out Everything you need to know about prebiotics and Shann’s post I’m a gut health expert – here’s why I take PREbiotics every day..
Feel free to get in touch with our Nutritional Therapists via live chat, 8 am to 8 pm on weekdays, to have your questions answered!
