By Juna
Warm potato salad
13 steps
Prep:20minCook:30min
Have you noticed you craving more complex carbs when the weather starts cooling down?
Complex carbs like grains, legumes and starchy vegetables. Why? What do you think?
This is inspired by the German warm potato but with Mediterranean colors and flavors. Loads of green vegetables, vinegar & olive oil to keep us warm, sustain the release of energy & to control the release of glucose into the blood stream so no surge of insulin is released.
Updated at: Mon, 27 Nov 2023 12:04:07 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
10
Low
Nutrition per serving
Calories130.6 kcal (7%)
Total Fat8 g (11%)
Carbs13.2 g (5%)
Sugars1.2 g (1%)
Protein1.8 g (4%)
Sodium139 mg (7%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
300gpotato
waxy or all purpose
60ggreen beans
you can use green peas when in season
30gcolored peppers
5gcapers
25gblack olives
Kalamata
Mint leaves
as much as you like
Oregano
couple of stalks
2Basil leaves
microgreens
like peashoots or broccoli shoots
Dressing
Instructions
Step 1
Scrub, wash and cube your potatoes. In a steamer set on a pot of boiling water set on medium heat, steam the potato for 20 to 30minutes depending on the size of the cubes.
Step 2
Cut & blanche the green beans: cut the beans into desired size and drop them for 30seconds to 1 minute in a pot with salted boiling water.
Step 3
Strain the beans out and place in a bowl filled with cold water and ice for 30 seconds to a minute and take them out.
Step 4
Chop your capers and olives roughly.
Step 5
Chop your colored peppers to tiny cubes.
Step 6
Now for the leaves, wash & spin dry. Roughly chop them and mix together.
Step 7
Dressing: in a bowl whisk in the oil and vinegars, if you do not have umeboshi vinegar you can omit it or replace it with one umeboshi piece.
Step 8
Add the salt and pepper to the dressing, add the finely chopped the chili/jalapeño too.
Step 9
I like to mix the dressing with the chopped veggies and herbs for like 5 to 10 minutes before adding in the potato.
Step 10
In a big bowl, place the dressing, mix in the chopped veggies and the herbs.
Step 11
Once potato is fork tender take off the heat. Mix in the potato.
Step 12
And you got yourself a warm salad that can also be heated before serving.
Step 13
Have some grilled vegetables with the salad, a baked veggies or beans patty, or a winter bean & veg stew.
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