Name a more traditional picnic food than potato salad.. I dare you! One thing for sure, is this creamy & dreamy potato salad is a must have at your next picnic or potluck!
I had planned to publish this recipe months ago!! My apologies for holding it back from you lovely readers of my humble little blog. I moved provinces back in August and before I moved, I planned out 3 recipes to publish while I was busy. The photos were taken and edited, the recipes were written, all I needed to do was write a little blurb about the recipe and then BOOM! Publish it for the people. Well, that didn’t happen. Moving is so freaking exhausting and my mind was drowning in stress and overwhelm. I’m feeling so much better now and I am all settled into my new home in Nelson, British Columbia. My house plants however are not happy about the move and are not settling well… Pls pray for them.
Anyways, potato salad can be enjoyed any time of the year, so publishing it at the end of October is better than never!
With the exception of fancy dressings and different garnishes, generally there are two types of potato salad: warm and cold. Warm potato salad is nice and cozy and is often dressed with a deliciously spicy dijon dressing and varying other ingredients. Cold potato salad is more of a North American thing that is dressed with a mayo base dressing and has a secret little health benefit.
Research has shown that foods like potatoes, rice and pasta may change their starch content after they are cooled to be more resistant to digestion (this is a good thing).
Quick run down on starches:
- Starches are made up of long chains of glucose (which is the main building block of carbohydrates). Glucose is a major source of energy for your cells.
- Starches are common carbs that are found in grains like rice and oats, potatoes, beans and legumes.
- Starches are broken down into glucose and absorbed and this is what causes your blood sugar to rise after you eat.
What is resistant starch?
- Resistant starch is resistant to digestion
- It actually passes through the small intestine and is broken down in the large intestine.
- Sources of resistant starches:
- Green bananas and potatoes, rice, oats and beans have been cooled
Resistant starch is used as fuel by the bacteria in your large intestine. It is a prebiotic that is food to probiotics. It also produces short-chain fatty acids like butyrate which can benefit the health of the cells in your large intestine.
Cool right?! Or is it just me who finds that stuff interesting?
Reasons why you will love this creamy & dreamy potato salad
- It’s deliciously creamy and dreamy… duh!
- It is easy to prepare
- It is perfect for picnics, lunches, or an afternoon snack.
- It contains resistant starches that improve the health of your gut!
- It is full of flavourful ingredients like pickled asparagus, fresh dill and radishes.. Yum!
recipe notes:
- If you do not have or don’t like pickled asparagus, substitute with diced dill pickles or pickle carrots.
- 1 tbsp of fresh dill can be used in place of dried dill.
- 2 tsp of grainy mustard can replace mustard powder.
Creamy & Dreamy Baby Potato Salad
- October 23, 2020
- 6-8
- 1 hr 30 min
- Print this
Ingredients
- for the salad:
- 800g baby potatoes (just under 2 lbs)
- 2 ribs of celery, small diced
- 1/3 C parsley, chopped and packed
- 1 C radish, cut in half and sliced thin
- 1/2 C red onion, small diced
- 1/2 C pickled asparagus, small diced
- for the dressing:
- 1 C mayo
- 1 tbsp apple cider vinegar
- 2 tsp mustard powder
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp pepper
Directions
- Step 1
- Place the potatoes in a pot and cover with cold water. (Don’t be skimpy with the water. It’s free! Completely cover the potatoes until they are immersed under about 2-3 inches of water). Cook for 25 minutes or until soft when pierced with a fork.
- Step 2
- Strain and let the potatoes completely cool in the fridge.
- Step 3
- While the potatoes are cooling, mix together your dressing by whisking together the mayo, vinegar, spices and seasonings. Store in fridge until ready to use.
- Step 4
- Once the potatoes have fully cooled, quarter the potatoes or dice them into bite sized pieces (whichever you prefer) and place them in a large mixing bowl. Add all of the ingredients for the salad as well as the dressing and stir gently to combine all ingredients.
- Step 5
- Store in the fridge in an airtight container for up to 4 days.
