Potato salad isn’t just for picnics – this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes – also called new potatoes – are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. They also have a lower glycemic index than russets. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut them in half.
A recently discovered health benefit of eating cooled potatoes after they have been cooked is resistant starch. The starch in the potato from cooking and then cooling serves as health food for the microbiome, or good bacteria in the digestive tract. It’s been shown to improve digestive health as well as potentially blunt the blood sugar impact of the potato.
See how to make this tasty, satisfying summer side dish, Red Potato Salad.
The post Need A BBQ Side Dish? Try This Potato Salad appeared first on DrWeil.com.
* This article was originally published here
No comments:
Post a Comment