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Green Pickled Potato Salad

Green Pickled Potato Salad 1
Time
Prep time: 40mins. Cook time: 15mins
Contributed by
By Atlanta Fowler & Gevity Rx
Serves
4 mains or 6-8 side servings

SHORT DESCRIPTION

This punchy, crunchy green potato salad is absolutely delicious and delivers some serious WOW factor. It's gluten, dairy, and soy free and has the added benefits of gut-loving resistant starch thanks to the cooked and cooled potatoes! What more could you need?

INGREDIENTS

Pickled Shallot:
1⁄4 cup finely diced shallot
1⁄2 tsp fine Sea Salt 
2-3 tbsp white wine vinegar

Salad:
1kg small yellow potatoes, scrubbed and cut into quarters/chunks 
1 1⁄2 tsp Natural Bone Broth Body Glue
250g green beans, trimmed into halves or thirds 
6 large free-range or organic eggs  
1 cup thinly sliced Lebanese cucumber  
1⁄2 medium fennel bulb, halved lengthwise and thinly sliced diagonally  

1⁄4 cup chives, sliced
Black pepper

Dressing:
2⁄3 cup packed basil leaves 
1⁄2 cup packed tarragon leaves

1⁄3 cup packed dill 
2 garlic cloves, crushed 
2 tsp capers, drained 
1⁄2 tsp Quality Sea Salt
3⁄4 cup Gevity Rx Great Guts Mayo
2 tbsp lemon juice (more if needed to taste) 

DESCRIPTION

Let's Pickle

  1. To make the pickled shallots, combine the shallot, salt, and enough vinegar to barely cover the shallots, in a small jar. Pop the lid on and give it a good shake to dissolve the salt then leave to the side while you prepare the remaining ingredients.  

Salad Prep

  1. Add the potatoes and Natural Body Glue™ to a large pot and cover with filtered water. Turn to high heat and bring to a boil, cooking until the potatoes are tender but still holding a shape. This is usually around 10 mins. Remove the potatoes from the water and drain, but reserve the water in the pot. Allow the potatoes to cool completely (feel free to pop the in the fridge)  
  2. Now add the green beans to the boiling water and simmer until bright green and crispy, around 1 minute. Drain the green beans and rinse them immediately with cool water to stop the cooking - or better yet, plunge them into an ice water bath. 
  3. Place the eggs into a saucepan, cover with cool water and bring to a rolling boil on the stovetop. Remove from the heat, cover, and let stand for 5-6 minutes (5 if you like a softer yolk, 6 if you want the yolk a bit more firm) Drain the eggs and add ice and cool water to the pot to stop the cooking. Let stand for 10 minutes, then peel and rinse the eggs and cut them into halves,  quarters or rounds. The whites should ideally be firm and the yolks should be slightly soft. 

Dressing

  1. In a food processor or thermomix, combine the herbs, garlic, capers, 1/2 tsp of salt, and Gevity Rx Great Guts Mayo, and blend until just smooth. Add the lemon juice and blend again. Have a sneaky taste and add more lemon or salt if you feel the dressing needs it. This will make around 1 cup. 

Assemble

  1. Place the cooled potatoes, green beans, cucumber, fennel and ½ cup of the dressing in a large bowl along with a good grind of black pepper. Toss together gently to combine.  Next, drain the pickled shallots and toss them into the salad along with the chives, and more dressing if you like. Very gently toss the eggs into the salad, reserving a few to place on top when you serve. 
  2. Serve and enjoy!

 

Method

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