Potatoes - especially boiled and cooled potatoes - are excellent sources of resistant starch. Resistant starch is a form of starch that the body treats like fiber. It has been shown to help regulate blood glucose levels and boost satiety for better weight management.
Potatoes are a source of potassium, as well as a surprising source of vitamin C, needed for both male and female fertility.
Vg - GF - SF - HA - RS (vegan, gluten-free, soy - free, high-antioxidant, resistant starch)
2lb./1 kg red, white and purple fingerling potatoes
2 Tbsp./30ml light olive oil eggless mayonnaise
1 small sweet red pepper, minced
1 small bulb fennel (anise root), finely chopped (reserve some fronds; mince)
2 Tbsp. /30ml apple cider vinegar
2 tsp. /10ml Dijon-style mustard
Salt and ground cayenne pepper to taste
1. Scrub potatoes under running water. Leave small fingerlings whole and cut any larger potatoes to match size. Place in a medium saucepan; add salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until tender, but not overcooked. Drain well; rinse with cold water and drain well.
2. Meanwhile, combine mayonnaise, red pepper, fennel and fronds, vinegar, mustard, salt, and pepper in a large mixing bowl. Gently stir in potatoes until evenly coated with dressing. Cover for 2 hours or until serving. Makes 8 servings.
Makes 6 servings.