RECIPE (3-4 servings)

Salad ingredients

• 500g small potatoes
• 50g capers (drained weight)
• 10-15 cocktail capers, without stems and cut in half
• 5 radishes, thinly sliced
• 2 fresh red onions (otherwise a small regular one), thinly sliced
• 1-2 handfuls of sugar snap peas, thinly sliced
• 2-3 handfuls of fine leaf lettuce

Voluntarily

• Dried fresh chive flowers for garnish

The dressing

• 1-2 heaped tablespoons Dijon mustard
• 2 tablespoons of red wine vinegar
• 2 tablespoons cold-pressed olive oil
• 1 teaspoon of honey
• Salt and pepper

Voluntarily

• ½ tablespoon dried shallots

Cooking

1. This step can be advantageously done the day before in order to have time to cool down the potatoes and thus, as we have now learned, increase the amount of resistant starch. Start by peeling the potatoes. Then boil salted water in a large saucepan. When the water boils, add the potatoes and cook covered. I like when the potatoes are a little "al dente" and then I usually think they are perfect when they start to float to the surface. Otherwise, just feel with a potato stick, the cooking time depends entirely on the size of the potatoes. Let the potatoes cool and put them in the fridge.
   
   
2. Cut the cooled potatoes in half and put them in a bowl together with the capers, radishes, red onion, sugar snap peas and the salad.
   
   
3. Make a dressing by mixing the mustard and red wine vinegar with a spoon. Then stir in the olive oil, rather too little than too much. Season with salt, pepper, honey and the dried shallots. Taste and remember that you want it to have a fairly concentrated taste of dijon mustard and vinegar as the dressing will be diluted when mixed into the salad.
   
   
4. Then massage the dressing into the potato salad, top with chive flowers and serve for a summer barbecue dinner or eat as is.
   
   

The recipe was developed by Anna Gardell (@Eatingnaked)

Sources

Paturi, G., Nyanhanda, T., Butts, C., Herath, T., Monro, J., & Ansell, J. (2012). Effects of Potato Fiber and Potato-Resistant Starch on Biomarkers of Colonic Health in Rats Fed Diets Containing Red Meat. Journal Of Food Science, 77(10), H216-H223. doi: 10.1111/j.1750-3841.2012.02911.x

Klingbeil, E., Cawthon, C., Kirkland, R., & de La Serre, C. (2019). Potato-Resistant Starch Supplementation Improves Microbiota Dysbiosis, Inflammation, and Gut–Brain Signaling in High Fat-Fed Rats. Nutrients, 11(11), 2710. doi: 10.3390/nu11112710

Resistant starch - British Nutrition Foundation

https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/resistant-starch.html