Memorial Day Cold Baby Red & Gold Potato Salad

I am excited to bring your one more post from our Memorial Day Picnic.  I am not sure which was a better hit…the assortment of barbecued meats or this incredible potato salad?  Becuase I am not much of a meat lover, you probably guessed what got my vote.

When I saw these organic baby red and Yukon gold potatoes at the Fresh Thyme Market last week, I immediately grabbed the last three bags. I didn’t really know at the time what I was going to make, but since the weather forecast called for high 90’s and humidity, something cold sounded like a good idea!

My husband was a bit apprehensive when he saw me making the salad. He said “this is definitely not your typical mayo and mustard creamy potato salad is it?” And than I said, “when do I make anything that is typical?”  haha..

Just like green bananas, potatoes contain a fiber called resistant starch, which is one of the most beneficial substances for our good bacteria.  “Did you know this resistant starch in a potato turns to sugar when they are cooked?”  By now you probably know that green bananas are lower in sugar right. No one makes a banana bread with green bananas right!

I have a solution! Yep. Use green bananas in your smoothies like me and let your potatoes – and other root veggies – cool down before you eat them.  Did I just say let your root veggies cool down?  Yes. Once your potatoes cool down, the fibers revert back to more resistant starch and are broken down much slower when you digest them. You can even reheat them and they won’t revert back to sugar.  It’s like magic!

To be honest, I have a whole new appreciation for potatoes and other root veggies. You too? Try this cold potato salad the evening before you’re next long run. Eat this till you’re full!  I guarantee you won’t miss the white pasta or bread.

MEMORIAL DAY COLD BABY RED & GOLD POTATO SALAD 

INGREDIENTS:

• 1 1/2 to 2 pounds of baby potatoes (I used a mixture of red and gold)
• 1 bunch of radishes sliced thin
• 1 small red onion sliced thin
• 1 16 oz can of artichokes
• 2 to 4 tablespoons of fresh parsley
• FOR VINEGRETTE:
• 1/5 cup or 50 millimeters of extra virgin olive oil
• 1 tablespoon of coconut cider vinegar or red wine vinegar
• 1 teaspoon of dijon mustard
• 1 tablespoon of capers chopped
• salt and pepper to taste

DIRECTIONS: 

1. Start by boiling the potatoes. Cut them into smaller chunks. Slice your radishes and red onion as thin as possible.  Chop your artichoke hearts.
2. Add the veggies to your cooled potatoes.  Add parsley.
3. Whisk the olive oil, vinegar, mustard, capers, salt, and pepper together in a bowl to make a dressing.
4. Mix everything together and let it sit awhile if you can before serving, preferably the day before.

[reminder]Do you have a Memorial Day Tradition and do you prefer Mayo based Potato Salad or Olive Oil? D you purposely purchase green bananas? [/reminder]