I imagine many of us have a bag of new potatoes stored away in a dark cool cupboard. Potatoes store well in these conditions and in moderation, can offer a good source of carbohydrates. I recommend organic potatoes and keeping the skin on for extra fiber. A quick scrub can do wonders to remove any dirt. For most individuals, balancing blood sugar levels is a fabulous strategy to feel our best and support our health. For that reason, many will only need one to two new potatoes so pair them with a green veg and a tasty source of protein; smoked salmon, canned sardines or a handful of nuts and seeds. I love blanched green beans or asparagus, this time of year.
One reason I really love this recipe is this: potatoes, when cooked and cooled (in the fridge), become a form of resistant starch. Simply put, the starch becomes fuel for the bacteria in our intestine. As long as we don’t have an imbalance already, potatoes can fuel the beneficial bacteria – supporting mood, memory and immunity.
10 – 12 new or fingerling potatoes, chopped in half
2 tbsp. organic or grass fed butter (or organic vegan butter, or olive oil), melted
2 tbsp. olive oil
2 tbsp. apple cider vinegar
1 lemon, juice and zest
3 tbsp. chopped fine onion
1 handful of basil, chopped finely
1 handful of parsley, chopped finely
Bring a pot of water to boil and add in the scrubbed potatoes. Turn down to low heat and simmer until tender for about 10 – 15 minutes. Allow to cool and transfer to the fridge. To create resistant starch, cool for several hours and then bring back to room temperature. You can skip this step, if you wish!
While potatoes are coming back to room temperature, start to whisk your ingredients together. The butter should be melted, and together the vinaigrette should be rather thick. Add in a pinch of sea salt and black pepper, as needed!
Sarah Wight is a qualified Nutritional Therapist. Follow her on instagram at swnutrition.bm