So you might be thinking, but aren't potatoes baaaaaaaad for you? Why is Bee even talking about them on her blog?
Well, my friend, potatoes are actually an amazing food source for most people, and many nutritionists would even want to rank them as a superfood. Yes!
Despite the bad rep that some fad diets have given potatoes in the last couple of decades, potatoes are actually pretty darn amazing.
They are packed with nutrients and are an excellent source of many vitamins and minerals, such as potassium, manganese, zinc, iron, vitamin C and vitamin B6.
Reduced risk of heart disease? Check.
Healthy cell building? Check.
Positive effect on brain cell and nervous system activity? Check.
Cardiovascular protection? Check.
Improved blood sugar control? Check.
Potatoes even contain antioxidants. This is a GOOD thing because antioxidants are important to neutralise potentially harmful free radicals, which could otherwise accumulate and increase the risk of diseases such as cancer and diabetes.
Also, let's not forget that potatoes are so filling and versatile - and relatively cheap. I personally also just love how comforting and satisfying potatoes can be. Yummy. They are also gluten free, if that's something that floats your boat.
I don't know about you but I truly could eat potatoes in pretty much any shape, size or form, even raw... almost! Side note: while growing up my mum would often chomp on a raw potato or two, instead of an apple. No wonder I am the way I am, with those genes!
Today I want to share with you a potato salad recipe. The word "salad" might invoke thoughts of a healthy meal... and even a bit boring. Well, this salad is certainly not boring. It is not the healthiest either, truth be told, mainly because of the (vegan) mayo it contains. However, sometimes you just need that little bit of indulgence, and this could be just what the doctor ordered. Life's all about balance, and that applies to our daily diets as well.
So here is a potato salad recipe fit for a couch potato day. The recipe serves 4 and takes around 30 minutes to make (10 minutes prep time, 20 minutes cook time).
3 cups small red potatoes, boiled and cut into fourths (sub with your favourite type). No need to peel unless you prefer them that way
1/2 cup peas, boiled
1/2 cup Brussels sprouts, boiled and cut in half
1 small red onion, diced
2 sweet pickles, finely chopped
2 stalks celery, diced
1-2 carrots, finely chopped
1/2 tablespoons mustard (yellow and/or dijon)
1/2 cup vegan mayo (store bought, or you could make your own)
1/4 tablespoons apple cider vinegar (or sub with any type of vinegar)
Pinch of paprika
Salt and pepper to taste
Boil the potatoes, Brussels sprouts and peas. Let cool and then cut the potatoes into fourths and sprouts into halves.
In a large mixing bowl, add all the ingredients and stir well.
Season to taste. You might want to add a bit more mustard and/or vinegar than the recipe calls for, depending on your preferences.
Serve with freshly baked bread, carrot dogs, baked beans, or nothing but a Netflix show and a full day on the couch.
You could boil the potatoes, Brussels sprouts and peas all together in the same pot, but the potatoes will take longer than the sprouts and peas, so boil the potatoes for about 12 minutes before adding the rest, and then boil together for another 5-7 minutes.
I am a total Brussels sprouts addict, but you can absolutely leave them out if you are not a fan. If you do, you could add a couple more potatoes to the mix.
Instead of the red onion, you could use some chopped leek.
The celery and carrots add a nice crunch but you could sub them with anything else on hand that might add a similar texture, such as peppers or swedes.
If you would like a bit more of an egg and potato salad consistency, you could get half a block of medium/firm tofu, crumble it up, and let rest for at least a few minutes in the following spices: Himalayan black salt (1/2 teaspoon), onion powder (1/2 teaspoon), turmeric (1/4 teaspoon) and paprika (1/4 teaspoon), before adding to the salad.