This herb potato salad is the perfect summer meal prep recipe that tastes delicious and is a great source of resistant starch to support your guts beneficial bacteria!
Resistant starch is a carbohydrate that resists digestion in the small intestine and arrives at at the large intestine where it ferments and acts as a prebiotic feeding the guts beneficial bacteria. This fermentation also produces short-chain fatty acids that nourish the cells that line the colon, reduce inflammation, and support overall digestive health.
Ingredients
The Salad
500g baby potatoes
4 eggs
3/4 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
3 celery stalks
10 mint leaves, chopped
1-2 pickles (I prefer using naturally fermented pickles are a rich source of probiotics - these pickles do not contain vinegar and are kept in the refrigerator at the grocery store)
The Dressing
5 tbsp olive oil
4 tbsp dijon mustard
1 1/2 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
Instructions
Add salt to a pot of water and bring to a boil. Add in potatoes and cook for roughly 10-12 minutes (you don't want the potatoes to be too over done. When they are done a knife should go through them easily but not break the potato).
Add 4 eggs to boiling water and leave for 8 minutes until hard boiled.
In a small bowl add mustard, lemon juice, apple cider vinegar and salt and mix until combined.
Once the potatoes have slightly cooled (you want them to still be a little warm, this will help them absorb the dressing) cut into 1/4 or half's and add to a bowl.
Chop parsley, dill, celery, eggs & pickles and add to the potatoes.
Top with dressing and mix until coated
Store in the fridge for up to 4 days.
Enjoy! ✌🏻
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