No summer picnic or barbecue is complete without potato salad. But this potluck staple has more to offer than just festive memories. Cold potatoes provide resistant starch, a solid, crystalline form of starch that acts as a prebiotic and supports digestive health. So there’s no shame in digging in!
Quick Summer Potato Salad
– 10 red or yukon gold potatoes, boiled, peeled and chopped
– 2 eggs, boiled and peeled
– 1 bunch green onions, finely chopped (or 1 cup vidalia onions, diced)
– 1 small bunch Italian parsley, stems removed and finely chopped
– 1/2 to 1 cup mayonnaise (olive oil, avocado oil, or organic canola oil based)
– Salt and pepper to taste
1. Prepare the potatoes and then cool in the refrigerator for 2 to 3 hours.
2. While the potatoes are cooling, prepare the eggs and chop the herbs.
3. Remove potatoes from the refrigerator and place in a large serving bowl.
4. Add the onions, parsley, salt, and pepper and gently mix in.
5. Add mayonnaise, starting with 1/2 cup, and stir to incorporate. Add more mayonnaise, if desired.
6. Sprinkle eggs on top and gently incorporate, taking care not to break up the eggs too much.
7. Top with additional salt and pepper, or herbs for garnish.
8. Serve immediately, or can be prepared 1 day ahead.
Dr. Hind practiced traditional Internal Medicine for 17 years. Watching patients suffer under the weight of chronic illnesses such as cancer, Diabetes, and autoimmune disease, she became acutely aware of the inability of the current medical system to prevent and treat the growing epidemic of chronic disease. In 2012 she received additional training in molecular toxicology and Functional Medicine — the personalized approach to preventing and treating disease using diet, toxin avoidance, and stress reduction. In 2014 she opened You, M.D., a consulting firm dedicated to providing accurate information about the intersection between environmental toxins, industrial food and health, for businesses wanting to use health as a guide for societal change.