If you like purple sweet potatoes, you (and your gut) are going to love this classic potato salad recipe. I have been making this all winter since purple sweet potatoes are in season in November and December. This recipe adds a bit of color, great flavor, and a lot of nutrition!
This Classic Potato Salad is Packed with Resistant Starch
If you have not heard about the benefits of resistant starch, check out this post. Basically, resistant starch feeds your beneficial bacteria which supports the health of your digestive tract. However, resistant starch is just one of the benefits. Take a look at this impressive list of health benefits of sweet potatoes.
- Orange-fleshed sweet potatoes are one of the absolute best sources of beta carotene (vitamin A).
- The purple-fleshed sweet potato contains anthocyanins which have both antioxidant and anti-inflammatory properties. When passing through the digestive tract, they may lower the health risk posed by heavy metals.
- Sweet potatoes may help improve blood sugar regulation. Several studies have shown a better blood sugar effect with boiling (as in this recipe) rather than steaming.
- Sweet potatoes are packed with nutrients such as vitamin A, vitamin C, manganese, copper, many B vitamins, and fiber.
- The fiber in sweet potatoes can help improve blood sugar (contrary to what most people think). Recent research shows that extracts from sweet potatoes increase adiponectin (a protein hormone) in our blood. Adiponectin helps regulate insulin metabolism.
- The resin glycosides (especially the batatosides) in sweet potatoes have antibacterial and antifungal properties.
The Family Will LOVE this Recipe!
When my husband stumbled upon this salad in the refrigerator, the first thing he said to me was, “This made my gut feel so good.” That’s because potato salad is not only nourishing, but it is somewhat of a comfort food, that reminds most people of fun summer picnics. I simply love that this is an easy food to pack and take to work with some rolled-up slices of no-nitrate deli turkey. Enjoy all the different variations you can make of this simple recipe.
Gut-loving Colorful Classic Potato Salad Recipe
1 pound (peeled) orange-fleshed sweet potatoes
1 pound (peeled) purple-fleshed sweet potatoes
1/4 cup mayonnaise (I use Sir Kensington’s gluten-free mayo)
1 teaspoon yellow mustard
3 tablespoons sweet pickle relish
1/2 cup organic celery, chopped
1/2 cup sweet onion, chopped
- Peel potatoes and slice them about a half-inch thick. Then chop each slice into 4 bite-size chunks.
- Place potatoes in a pot and cover with water. Boil for 10-12 minutes or until you can pierce them with a fork.
- While potatoes are cooking, mix mayonnaise, mustard, sweet pickle relish, salt, and pepper in a bowl and set aside.
- Chop the celery and onions.
- When potatoes are done, drain them in a colander and let them cool completely.
- Mix all ingredients together and toss to coat all potatoes.
- Store in the refrigerator in a large glass storage container with a tight-fitting lid.
- Sometimes I use a combination of organic white potatoes, orange-fleshed sweet potatoes, and purple-fleshed sweet potatoes. I just make sure the total combination equals about 2 pounds, chopped and peeled.
- I added some chopped carrots one time and really loved that!