Quick Potato Salad (NO mayo): Resistant Starches

Quick Potato Salad with Vinegar & Mustard Dressing

This is a great pick for a snack or lunch addition that will perk up the senses, taste buds, and feed your gut. Potatoes are resistant starches, read here about resistance starches . They are good for you and they feed your gut. Potatoes and pasta cooked, cooled, and reheated have less glucose which is much better for diabetics. If prepared in the following manner it cuts the fat, lowers the glucose, and feeds the good gut in your lower intestines. It benefits all of us to think about our glucose and keeping our energy and digestion on a stable platform and not soaring up and down. See this link to learn about cooking pasta and potatoes to reduce glucose.

You will need:

*5 small potatoes

*1 lemon

*1 tablespoon apple cider vinegar

*1/2 cup oil of choice-I used walnut oil today to mix it up my oils (avocado or olive oil would be great choices)

*salt & pepper

*granulated garlic (not garlic salt)

Rinse, scrub, and dice up your potatoes. Place in a pot of cold water and add in a half tablespoon salt. Bring to a boil. Once boiling it will take 10-15 minutes to make them fork tender (fall off the fork when you pierce them).

While the potatoes are boiling put your other ingredients into a boil and mix.

Drain and add to the bowl with the other ingredients. While the potatoes are hot they will absorb the flavors. Refrigerate and eat the next day. You can reheat and eat warm or eat cold.

 

 

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