RECIPE (3-4 servings)

Ingredients salad

• 500g small potatoes 
• 50g capers (drained weight)
• 10-15 cocktail cavaly, without stem and cut In half
• 5 radishes, thinly sliced
• 2 fresh red onions (otherwise a small ordinary), thinly sliced
• 1-2 handfuls of sugar peas, thinly cut
• 2-3 handfuls finely leafed salad

voluntarily 

• Dried fresh chives flowers for garnish

Dressing

• 1-2 raw tablespoons dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons cold-pressed olive oil
• 1 teaspoon honey
• Salt and pepper

voluntarily

• 1/2 tablespoon dried shallots

Cooking

1. This step can be done the day before to cool the potatoes and thus, as we have now learned, increase the amount of resistant starch. Start by polishing the potatoes. Then bring salted water to the boil in a spacious saucepan. When the water boils, put in the potatoes and boil it under a lid. I like it when the potatoes are a bit "al dente" and then I usually think they are perfect when they start to float to the surface. Otherwise, just feel with potato stick, the cooking time depends entirely on the size of the potatoes. Let the potatoes cool and put them in the fridge.
   
   
2. Halve the chilled potatoes and put it in a bowl along with the capers, radishes, red onion, sugar peas and salad.
   
   
3. Make a dressing by spooning together the mustard and red wine vinegar. Then stir in the olive oil, rather than too much. Season with salt, pepper, honey and the dried shallots. Taste and keep in mind that you want it to have a fairly concentrated taste of dijon mustard and vinegar as the dressing will be diluted when mixed out in the salad.
   
   
4. Then massage the dressing into the potato salad, top with chives flowers and serve for the summer barbecue dinner or eat as it 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