Stacked Potato Salad
When you cook potatoes, some of the starch becomes resistant to digestion, meaning it passes through your small intestine without being absorbed. This resistant starch can benefit your gut health by feeding the good bacteria and producing short-chain fatty acids. You can increase the amount of resistant starch in potatoes even more by cooling them after cooking. This process changes the structure of the starch and makes it harder to digest, even if you reheat the potatoes later. By adding some extra plant-based proteins to a dish lowers the GI even more and increases the fibre content. Adopt some easy habits to make your meals more nutritious.
Serves: 6 servings
Portion size: 1 cup
Prep time: 10 minutes
Cooking time: 25 minutes
Cutting Board Knife Pot
3 tbsp low-fat plain yoghurt
2 tbsp lemon juice
2 tbsp Liviana™ CBD-Infused Extra Virgin Olive Oil
Salt and Pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
2 tbsp mung bean sprouts
1 tbsp hemp seed hearts
1 tbsp pumpkin seeds
- Quarter the potatoes, leaving the skin on. Place in a large pot with water, bring to the boil and simmer for 20 minutes until potatoes are soft. Drain the potatoes and set aside.
- Place the yoghurt, lemon juice, Liviana™ CBD-Infused Extra Virgin Olive Oil, salt, pepper, parsley and chives in a serving bowl and combine.
- Add the cooked potatoes into the yoghurt dressing and gently mix.
- Top the salad with mung bean sprouts, hemp seed hearts, pumpkin seeds.
- Garnish with some fresh herbs and a drizzle of Liviana™ CBD-Infused Extra Virgin Olive Oil.