This is a guest recipe from Caitlin Weeks, a holistic nutritionist, author and creator of the wellness hub Grassfedgirl.com.
This recipe combines the benefits of resistant starch and the deliciousness of a classic potato salad. You’ll love this (easy) Primal upgrade to a barbecue favorite!
Servings: 4 to 6
Prep time: 20 minutes plus 8 hours inactive
Cook time: 30 minutes
- Sea salt and pepper
- 8 medium potatoes
- 1/4 to 1/3 cup Primal Kitchen™ Mayo or homemade
- 2 tablespoons mustard (gluten free)
- 1 bunch green onions
- 4 boiled eggs
Peel the potatoes if desired. Cut into bite sized pieces. Boil them with a few pinches of salt until barely cooked and then drain. Set potatoes aside until cool. Place them in a bowl, cover, and chill overnight (must do this step for resistant starch to occur).
In the morning, add the salt and pepper liberally with the mayo and mustard. Slice the green onions and chop the eggs and add them (only use green tips for low fodmap). Mix everything together and adjust seasonings to taste.
Serve and enjoy!
Caitlin Weeks is currently studying to become a raindrop andvita-flex technique specialist using essential oils. Caitlin is also a certified EFT and Chek practitioner who believes in the mind body connection for healing. As a personal trainer for seven years in San Francisco, CA, she became an expert on functional and efficient exercise. Caitlin has been married to her husband Nabil for 9 years. He is a professional chef from North Africa who taught her how to cook nourishing foods with traditional methods.