A Healthy  Potato Salad Recipe

A little recipe to use up those leftover Christmas spuds 🥔🍃🧄🍋 

Nutrition Tip: cooked and cooled potatoes are rich in resistant starch. This is not digested in the small intestine but instead in the large intestine by the friendly bacteria living there, leading to the production of short chain fatty acids such as butyrate. Butyrate is the fuel for the cells in the colon. This has anti-inflammatory and anti-carcinogenic effects. Other benefits of resistant starch include improved insulin sensitivity and blood glucose regulation.

✨ Healthy Green Potato Salad Recipe

- boiled and cooled potatoes (I keep the skin on for extra fibre and micronutrients such as vitamin C, iron and B vitamins)
- 1 x tin of chickpeas (drained & rinsed)
- 1 x cup frozen peas (thawed)
- 1 x bunch of fresh basil
- a handful of rocket, spinach or kale
- 1/4 cup extra virgin olive oil
- juice of 1/4 lemon
- 2 x tablespoons pumpkin seeds
- 1 x garlic clove
- a few tablespoons of natural yoghurt (or water-thinned tahini for dairy free/vegan)
- to serve: hemp seeds or sardines/mackerel for omega-3s, a bed of leafy green salad, pickles, sauerkraut and/or olives
- sea salt

Add your potatoes, chickpeas and green peas to a large bowl.
Blend basil, handful of greens, oil, lemon juice, pumpkin seeds and garlic to a pesto. Stir in natural yogurt or tahini. Salt to taste (or salt later if sharing with little ones!)
Taste and adjust. Stir sauce through potatoes and serve with salad, pickles, and sardines/mackerel and hemp seeds, or your choice of protein.