Purple Potato Salad
Purple potatoes are a rich source of the special "dark purple antioxidant" called anthocyanins! They have resistant starches and good fiber for the bacteria in your microbiome. They are lower glycemic index compared to traditional potatoes. They are also a great source of potassium, vitamin C, and trace minerals like selenium. The dressing in the recipe is also loaded in antioxidant, anti-inflammatory, and detoxifying ingredients!
1 small bag of petite purple potatoes (24 oz or 1.5 lbs)
1/4 cup Extra Virgin Olive Oil
1/4 small red onion, finely diced
2 cloves of garlic, through a garlic press zest
juice of 1 lemon
1/3 cup finely chopped cilantro
1 tsp Himalayan or sea salt
1/4 tsp black pepper
1) Cut the purple potatoes in 1/2
2) Put about 1.5 inch of water in a large pot and place the potatoes over a steaming rack. Cover the pot with a lid and turn the stove to high heat.
3) Once you see the steam coming out of the pot, turn the heat to low and leave covered for 15 minutes, or until the potatoes are tender when a fork is inserted.
4) As the potatoes are steaming, make the dressing but putting together all the other ingredients in a large mixing bowl, and whisk together.
5) Drain the potatoes, and add them to the dressing. Mix well. This is a great side dish for brunch, lunch or dinner!
Enjoy!
Rajsree Nambudripad, MD
Purple potatoes are a rich source of the special "dark purple antioxidant" called anthocyanins! They have resistant starches and good fiber for the bacteria in your microbiome. They are lower glycemic index compared to traditional potatoes. They are also a great source of potassium, vitamin C, and trace minerals like selenium. The dressing in the recipe is also loaded in antioxidant, anti-inflammatory, and detoxifying ingredients!
1 small bag of petite purple potatoes (24 oz or 1.5 lbs)
1/4 cup Extra Virgin Olive Oil
1/4 small red onion, finely diced
2 cloves of garlic, through a garlic press zest
juice of 1 lemon
1/3 cup finely chopped cilantro
1 tsp Himalayan or sea salt
1/4 tsp black pepper
1) Cut the purple potatoes in 1/2
2) Put about 1.5 inch of water in a large pot and place the potatoes over a steaming rack. Cover the pot with a lid and turn the stove to high heat.
3) Once you see the steam coming out of the pot, turn the heat to low and leave covered for 15 minutes, or until the potatoes are tender when a fork is inserted.
4) As the potatoes are steaming, make the dressing but putting together all the other ingredients in a large mixing bowl, and whisk together.
5) Drain the potatoes, and add them to the dressing. Mix well. This is a great side dish for brunch, lunch or dinner!
Enjoy!
Rajsree Nambudripad, MD
