German Potato Salad
When potatoes are cooked through and then left to cool down, they form a firm texture which happens to be the resistant starch forming.
Resistant starch is a prebiotic, which is a type of fibre that is able to survive all the way to the colon, providing 'food' for the good bacteria, which feed, thrive and proliferate on them.
When the good bacteria in the colon digests resistant starch, they begin to produce short-chain fatty acids, in particular Butyrate, which has received special attention for its beneficial effects on intestinal homeostasis and energy metabolism. In addition, it has anti-inflammatory properties and enhances intestinal barrier function (Liu, H et al).
Ingredients:
- 1 kg red potatoes diced (with skin)
- 500g of bacon diced
- 1 red onion diced
- 1/4 cup apple cider vinegar (with mother)
- 1/4 cup olive oil
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh parsley
Instructions:
1. Bring a large pot of water to a boil. Add in diced potatoes and boil for about 10 to 12 minutes until tender. Then drain the potatoes and place them in a large mixing bowl.
2. Meanwhile, add bacon to a large cold skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in the pan.
3. Add red onion to grease and cook for 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
4. Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.
References:
https://www.foodnetwork.com/recipes/anne-burrell/german-potato-salad-recipe-1925127
https://yurielkaim.com/4-healthy-starches/
Liu.H et al. (2018).Butrayte: A double-edged Sword for Health