My Keto lifestyle has made me think outside of the box and create or remake foods that I love differently. Discovering the resistant starch method for pasta, potatoes and rice was a lifesaver, but it is not something that one wants to do frequently. I still consider these foods a treat and have to use discretion when using this method to prepare foods and recipes. Preparing potatoes, rice and pasta 24 hours ahead of time and storing them in the refrigerator causes the starches to leech out of them. As a result, these foods will not cause an insulin spike in the body. Sounds good, right?
In some recipes, I can replace these foods with something else: spaghetti squash for pasta, chunks of cooked cauliflower for potatoes, or cauliflower rice for regular rice. When I am more strict with eating Keto or low-carb foods, I certainly will make replacements for these foods if it work well, but sometimes, the real thing is the only way to satisfy a craving. I made Resistant Starch Potato Salad on one of those days when the craving for potato salad was strong. Preparing resistant starch foods takes some planning, but the result will be exactly what you are looking for.
Ingredients
5 hard-boiled eggs, peeled and chopped
8 red potatoes, cooked
1/2 cup celery, diced
1 cup red onion, diced
1 cup mayonnaise
4 Tbsp. milk
Salt and pepper to taste
Instructions
Prepare the potatoes 24 hours ahead of time. Store in the refrigerator overnight so that they are resistant starch ready by the time they are used. At the same time, boil the eggs. I like to make hard-boiled eggs in the InstaPot. It is so easy and quick. You can peel them or leave them in the shell as they cool in the refrigerator overnight.
On the day of preparation, remove the eggs and potatoes from the refrigerator. Chop the eggs and cube the potatoes. Combine in a bowl. I usually mix it in a large refrigerator storage container so all I have to do is slap a lid on it to store it.
Add the celery and green onion. I have also used green bell pepper or red bell pepper for added flavor, crunch and color.
In a separate bowl, combine the mayonnaise and milk. Whisk until smooth.
Pour the dressing over the potato salad. Fold all the ingredients gently until all are combined. Decorate the top with some sweet or smoked paprika.
I do not recommend serving starch-resistant foods often. I still make these as a treat no more than once every three weeks or so. I certainly do enjoy them when I do!
If you like this recipe, you may also like the following recipes:
Starch-Resistant Potato Salad
Ingredients
- 5 hard-boiled eggs, peeled and chopped
- 8 red potatoes, cooked
- 1/2 cup celery, diced
- 1 cup red onion, diced1
- 1 cup mayonnaise
- 4 Tbsp. milk
- Salt and pepper to taste
Instructions
- Prepare the potatoes 24 hours ahead of time. Store in the refrigerator overnight so that they are resistant starch ready by the time they are used.
- At the same time, boil the eggs. Peel and store in the refrigerator until ready to use.
- On the day of preparation, remove the eggs and potatoes from the refrigerator. Chop the eggs and cube the potatoes.
- Combine the eggs and potatoes in a bowl.
- Add the celery and green onion. Stir
- In a separate bowl, combine the mayonnaise and milk. Whisk until smooth.
- Pour the dressing over the potato salad. Fold all the ingredients gently until all are combined.
- Garnish the top with some sweet or smoked paprika.
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