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Classic (Paleo) Potato Salad with Bacon
Potatoes have had kind of a bad reputation for a while in the paleo world. But…
In July 2014, the Whole30 gave their approval to potatoes.
And because I don’t have an autoimmune condition that prevents me from eating them, I thought I’d celebrate by sharing some of the reasons to love white potatoes. Here’s my list. (And if you’re curious, you can white potatoes have been read the Whole30 opinion on potatoes here.
They contain a potentially blood pressure-lowering compound called kukoamines.
They’re rich in B6 vitamins which are great for nervous system and cardiovascular health.
They’re a good source of potassium, copper, Vitamin C, and other nutrients
They’re a solid way to get some resistant starch in to your diet, which is an up-and-comer for taking good care of your gut bacteria.
And oh, yeah: THEY’RE DELICIOUS.
Since resistant starch has become such a big deal lately, now seems like a great time to share recipes that take advantage of the cook-cool-eat process required to create the resistant starch. (For more on that, check out this post from Mark Sisson.) First up: Classic (Paleo) Potato Salad. Just in time for summer picnics… enjoy!
Classic (Paleo) Potato Salad
Serves 4-6 | Prep 20 minutes | Cook 10 minutes | Cool 20 minutes |Whole30 compliant
2 pounds organic potatoes (Russet will be mushier; red/yukon gold/fingerling will be waxier.)
1 tablespoon salt
4 strips sugar-free, nitrate-free bacon
2 tablespoons white distilled vinegar
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about 1/2 cup)
1/2 medium yellow or red onion, diced (about 1/2 cup)
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon dried chives
3/4 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3/4 cup Olive Oil Mayo
Scrub and peel the potatoes, then cut into 3/4-inch cubes. Place cubes in a large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tablespoon salt, reduce heat to medium-high, and simmer, stirring once or twice, until the potatoes are just tender, about 8 minutes. You don’t want to overcook them, or they’ll become mush when you mix everything together.
While the potatoes are cooking, cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.
When the potatoes are done, drain them very well and place in a medium mixing bowl. Add the vinegar and toss gently with a rubber spatula to coat the potatoes. Let them sit until cooled, about 20-30 minutes. This step is magical because it infuses the potatoes with zing, without adding too strong a vinegar flavor to the salad. MAGICAL!
In a very large mixing bowl, place the bacon, eggs, celery, onion, parsley, chives, mustard, paprika, and pepper in a large mixing bowl. Blend with a rubber scraper, then add the potatoes and mix again. Add mayo and gently fold until combined. Taste to see if it needs more salt and pepper, then chill for 20-30 minutes before eating to allow the flavors to meld. Stores in the fridge for 3-4 days.
You Know How You Could Do That?
If you like, you could add any or all of the following:
1/4 cup chopped dill pickles
1/4 cup diced bell pepper
1/4 cup sliced green olives
1/4 cup diced cucumber