Sicilian Potato Salad
A fresh take on cold potato salad, this mediterranean style version tastes like Italian summer.
Cold potatoes are a source of complex carbohydrates and fibre called resistant starch. This type of fibre feeds beneficial gut bacteria in your microbiome, which then produce anti-inflammatory and cancer protecting compounds.
Resistant starch is found in cooked and cooled potatoes and pasta, as well as legumes, whole grains and green bananas.
Use Sicilian olives to keep this traditional, or if you can't find them, swap for green pitted olives.
Ingredients
6 potatoes, boiled
1 cup basil leaves
200g cherry tomatoes
¼ red onion, finely sliced
1 cup green Sicilian olives, whole, pitted
2 tbsps red wine vinegar
2 tbsps garlic infused olive oil
¼ tsp sea salt
Method
Boil the potatoes on the stove for 25 minutes or until soft. Drain the water and let the potatoes completely cool down. If preparing ahead of time, let the potatoes cool enough that they aren't steaming, then pop them in the fridge to cool completely.
Finely slice the red onion and add them to a small bowl with the sea salt and red wine vinegar to pickle. Leave them sit to pickle for at least 15 minutes.
Half the cherry tomatoes, add them to a large salad bowl with the cooled potatoes, pickled onion (with the vinegar), basil leaves and olives. Toss the salad to combine.
Top with garlic infused olive oil and a pinch more sea salt and enjoy.
