Starch-Resistant Potato Salad
Starch-resistant foods should be enjoyed infrequently. Pasta, potatoes and rice can be made 24 hours ahead of meal preparation. This potato salad recipe uses roasted potatoes baked in the oven the day before. You can enjoy some of your favorite recipes using this method.
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.