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THE BEST TURMERIC, YOGHURT & TAHINI POTATO SALAD

What is an Aussie Christmas lunch (or any Aussie BBQ lunch for that matter) without a potato salad?

I also truly love a good potato salad, not only for the creaminess but for the cooked and cooled potatoes which provide a great source of resistant starch – essential fuel for our gut microbiome.

Resistant starch encourages the growth and diversity of healthy microbes in our gut and boosts the production of a short-chain fatty acid known as butyrate. Butyrate keeps the cells in the gut lining healthy and acts as an anti-inflammatory, not only in our gut but throughout our entire body.

I discovered this recipe in one of my favourite recipe books “A Whole New Way to Eat” and persuaded my very own Aussie family it was possible to have a classic potato salad without all of the guilt but instead all of these lovely added benefits. It is now requested at every gathering! I highly suggest you make this for your family, dive in and enjoy.

THE BEST TURMERIC YOGHURT & TAHINI POTATO SALAD

VEGETARIAN +GLUTEN FREE

Prep time 15 mins | Cooking time 20 mins | Cooling time 30 minutes


INGREDIENTS

450g (sebago, dutch cream, or desiree) potatoes, peeled and cut into 2-3 cm pieces

2 eggs (or more)

1/2 red (Spanish) onion, finely chopped

2 tbsp thinly sliced pickles (fermented if you can for added gut health benefits)

80ml pickling liquid reserved

1 tbsp chopped dill

1/2 tsp salt

1/2 cup buffalo or greek-style yoghurt

1/3 cup tahini

2 tbsp olive oil

2 tbsp dijon mustard

1 tsp ground turmeric


METHOD

  1. Place the chopped potatoes into a saucepan, cover with salted cold water and bring to the boil. Simmer over medium heat for 15 mins or until tender, but not falling apart (we don’t want potato mash in a salad!). Drain and set aside to cool.

  2. Meanwhile, soft-boil the eggs in a saucepan of cold water. Bring to the boil and cook over high heat for 3 mins. Transfer the eggs to a bowl of cold water and rest for 1 minute, then drain and peel off shells.

  3. Transfer the cooled potatoes to a large bowl. Add the onion, sliced pickles, dill and salt.

  4. Whisk together the yoghurt, tahini, olive oil, reserved pickling liquid, mustard and turmeric, then pour over the potatoes and toss gently to coat. Adjust the seasoning if necessary.

  5. Place the salad in a large serving bowl and top with the soft-boiled eggs, gently sliced in halves.

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