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Recipe Erica Leazenby, MD, IFMCP, Chef Recipe Erica Leazenby, MD, IFMCP, Chef

Herbed Vinaigrette Potato Salad

Potatoes sometimes get a bad wrap due to their high carb content. In truth when they are prepared well (e.g. not french fries) they are a great source of antioxidants and gut-supporting, prebiotic resistant starch. Resistant starch. like it sounds, resists human digestion in our gut. This starch acts like soluble fiber which can improve insulin sensitivity, lower blood sugar levels, promote a healthy gut microbiome and help control appetite. The trick to making resistant starch from potatoes is to allow your cooked potatoes to cool. The cooling process allows the digestible starch to convert to resistant starch by retrogradation.

Potatoes sometimes get a bad wrap due to their high carb content. In truth when they are prepared well (e.g. not french fries) they are a great source of antioxidants and gut-supporting, prebiotic resistant starch. Resistant starch, like it sounds, resists human digestion in our gut. This starch acts like soluble fiber which can improve insulin sensitivity, lower blood sugar levels, promote a healthy gut microbiome and help control appetite. The trick to making resistant starch from potatoes is to allow your cooked potatoes to cool. The cooling process allows the digestible starch to convert to resistant starch by retrogradation.

Try this Herbed Vinaigrette recipe for a healthy dose of prebiotic fiber. 

Herbed Vinegrette Potato Salad

Herbed Vinaigrette Potato Salad

Author: Erica Leazenby, MD
Time: 20 minutes
Serves: 4

Ingredients:

  • 1.5 Pounds small red potatoes

  • 1/4 Cup extra virgin olive oil

  • 2 Tablespoon red wine vinegar

  • 1.5 Tablespoon seedy mustard

  • 1/4 Cup diced celery (about 2 stalks)

  • 2-3 Tablespoons diced shallot

  • 1/2 Cup chopped parsley (about 1/2 bunch)

  • 2 Tablespoons chopped tarragon or dill

  • Salt and pepper to taste

Directions:

  1. Bring a pot or water to a boil. Add a generous amount of salt. Boil the potatoes until they are fork tender but still able to hold their shape.

  2. While the potatoes are boiling, add the oil, vinegar and mustard to a mixing bowl. Whisk the mixture together until it is well emulsified. Add the celery, shallot and herbs to the mixture.

  3. Cut the warm potatoes into bite size pieces and add to the herb vinaigrette. Stir well to coat each potato in the vinaigrette. Season with salt and pepper to taste. Serve chilled.

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