I wanted to share this recipe I made recently that was very well received by my family. I brought home some of the new Primal Kitchen Mayo from Paleo FX. The eggs are organic and it is made from Avocado oil. Many people don’t like making their own mayo so they end up buying the inflammatory soybean oil mayo at the store out of laziness. What they don’t realize is that mayonnaise is laden with untested GMO’s and rancid polyunsaturated fats. I was thrilled when this mayo came out from Mark Sisson because it has the store bought taste without the unhealthy ingredients. I plan to keep this stocked in my Paleo pantry! It is great for making tuna, egg, and potato salad on the fly. You will never know it is not the mayo you grew to love as a child and your body will thank you for avoiding the crap often found at the grocery store.
The other thing you may be wondering about is why I call this resistant starch potato salad? Well when potatoes are cooked and cooled their makeup is changed so they become better for feeding beneficial gut bacteria and have a lower glycemic impact. At first I didn’t believe it and was afraid to eat them becasue of the carbs. But I found that they didn’t have a the effect that normal potatoes do on my blood sugar. I found the biggest improvement in my digestion from taking two tablespoons of unmodified potato starch or green banana flour daily to my smoothies. If you tend to be constipated then resistant starch is really something to look into! Start slow and see how it affects you.
Resistant Starch Potato Salad Recipe
Prep time: 20 minutes plus 8 hours inactive
Cook time: 10-15 minutes
Serves 4 to 6
Ingredients:
Sea salt and pepper
8 medium potatoes
1/4 to 1/3 cup Primal Foods Mayo or use my recipe
2 tablespoons mustard (gluten free)
1 bunch green onions
1/2 teaspoon paprika (optional)
Directions:
Peel the potatoes if desired. Cut into bite sized pieces. Boil them with a few pinches of salt until barely cooked and then drain. Set potatoes aside until cool. Place them in a bowl, cover, and chill overnight (must do this step for resistant starch). In the morning add the salt and pepper liberally with mayo and mustard. Slice the green onions and chop the eggs and add them (only use green tips for low fodmap). Add a the paprika, if desired and mix everything together, adjusting seasonings to taste. Serve and enjoy!
Looking for more squeaky clean Paleo Recipes that can help you lose weight and lower inflammation??
Get this great book by my good friend Karen Sorenson.
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