Cold Potato Salad

Yes, it’s Paleo! if you can handle some potatoes and don’t need to be nightshade free, there isn’t any reason not to be able to include some white potatoes. Since nom nom paleo posted her Pressure Cooker Crispy Potatoes they were back in my diet, and actually the only way I cooked potatoes at home – it’s that delicious! Now here is another. It’s obviously not an original recipe, one of my best friends passed this onto me and I’m sure many of you already have your own version, but I only ever knew potato salad to be covered in mayo and sour cream. This cold version with a simple dressing of extra virgin olive oil and apple cider vinegar is simple yet so tasty, not to mention the benefits of resistant starch from the cooked and cooled potatoes (you can read more about that here). I also like that you can prepare the potatoes the day before, making it a very simple and fuss free salad to prepare.

Paleo Cold Potato Salad

• 600gms baby potaotoes skin on
• handful of flat parsley
• 1 asian red eschalot (or 1/4 small red onion)
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar (I use Bragg’s)
• salt and pepper

Method:

• Place the potatoes in a pot of salted boiling water, cook for about 25mins or until cooked through (test by piercing the potato easily with a fork)
• Drain the potatoes and allow to cool then place in the fridge for at least 2 hours
• While the potatoes are cooling, wash and set the parsley aside to dry on a clean tea towel
• Once the potatoes are cool, remove the skins by rubbing the potatoes
• Slice the potatoes about 5mm thick and place in bowl
• Finely chop the parsley and scatter on top of the potatoes
• Peel, halve then thinly slice the eschalot or red onion and scatter on top
• Freshly crack a generous amount of black pepper
• Add a good pinch of sea salt
• Toss it up with the extra virgin olive oil and apple cider vinegar and enjoy!