Italian Potato Salad (Paleo)

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My Italian Potato Salad is:  Paleo, gluten free, vegan-friendly & includes Instant Pot and Fatigue Friendly Instructions

J U M P   T O   T H E   R E C I P E !

This tasty potato salad is perfect for your next picnic, BBQ, potluck, dinner or meal prep.  In place of mayo, it’s packed medicinal and anti-microbial ingredients, and it takes less than 30 minutes to make.  

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I first tried this recipe out a couple weeks ago at a dinner party I threw—because OMGoodness, that’s the sort of thing I can actually do now that I’m in remission from Lyme disease!  Anywho, it was a huge success and everyone asked for the recipe so I knew I had to post it. 

I can’t believe I can host dinner parties now!  Healing happens!

Inspired by traditional Italian potato salads, this recipe is naturally gluten free, dairy free, and egg free.  Cooking the potatoes in my Instant Pot only takes minutes, then they’re tossed in an herbalicious version of my Anti-Microbial Lemon Garlic Dressing to create a flavorful dish packed with medicinal benefits.

My take on Italian Potato Salad is easy, nutritionally dense, and a real crowd-pleaser! I hope you’ll enjoy too!

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When we know that what we’re eating supports healing it makes a difference–-because intention is everything! Check out the medicinal benefits of the ingredients in my Italian Potato Salad.

However, if you’d like, you can jump to the recipe.

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Water → I know it might seem silly to mention this, but we’re 75% water so water’s kinda important. Tap water has all kinds of scary stuff in it and cheap plastic filters (even if they’re BPA-free) just don’t cut it when it comes to filtration. That’s why we saved up & got a Berkey water filter. I know Berkeys are a bit spendy, but believe me: they’re worth it.

Kosher Salt → I like to use Kosher salt for larger cooking tasks like salting water. Diamond Crystal is my fave brand for its flavor and texture, and also because it doesn’t contain gross anti-caking additives. 

High Mineral Salt → I use Redmond’s Real Salt in all my cooking because it contains minerals & trace minerals necessary for good health. Also it’s delicous. I used to buy it in small packs but now I buy it in bulk, which saves me some cash and cuts down on waste.

Cilantro → Including cilantro can help rid heavy metals like mercury and lead from your body. It also contains phytochemicals that protect against oxidative damage.

Chives → The allyl sulfides and other unique organic compounds found in chives deliver similar benefits to the body as garlic.  Chives also contain antibacterial qualities that can eliminate a wide range of bacteria.

Italian Parsley → Parsley is a nutritional powerhouse with vitamins A, B, C and K plus iron and potassium.  It contains high levels of a flavonoid called apigenin which possesses remarkable anti-cancer properties, and is also a powerful antioxidant that reduces inflammation.

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Serves: 4 | Total recipe time: 27 min | Prep time: 7 min | Standing time if following Fatigue Friendly Instructions:  6 minutes | Difficulty rating: 🥄🥄

FOR THE POTATOES

  • 2 cups water
  • 1 Tablespoon kosher salt or 2 teaspoon salt
  • 2 pounds small yellow potatoes (7-8)

FOR THE DRESSING

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Set Up: Prepare your prep station by getting your seat, a cutting board and knife, and gather your ingredients including the ingredients you’ll need for my Anti-microbial Lemon Garlic Dressing.

Step 1: Prepare the pot for the potatoes. Fill the Instant Pot with water up to the 2 cup line and add the 1 Tablespoon kosher salt or 2 teaspoon salt. (If cooking the potatoes on the stove top,  add 2 cups of water and the salt to a pot with a lid.)  Place it by your cutting board and knife.

Step 2: Wash and scrub the potatoes. You want to remove any dirt or debris on the potatoes since you won’t be peeling them. Yaaaaay, not peeling means less work!

Step 3: Cut the potatoes. Bring the potatoes to your prep station and sit down. Slice the potatoes into equal portions. If they’re smaller than might be 4 pieces, if they’re bigger cut them into 8 pieces. Add them to the Instant Pot as you go.

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Step 4: Cook the potatoes. Put the inner pot in the Instant Pot and set for 3 minutes on “manual.” If you don’t have an Instant Pot, boil the potatoes on the stove for 10 minutes, or until they’re cooked through.

Step 5: Make my Anti-microbial Lemon Garlic Dressing. Click HERE to get the recipe for my Anti-microbial Lemon Garlic Dressing. Once that’s done, hop back over to this page.

Step 6: Prep the herbs. Now, you could hand chop the herbs. . . But I’m always looking for ways to make things easier in the kitchen, so instead we’ll let the blender do that work for us! While sitting, pick 1/3 cup of fresh herb leaves.  I like equal parts cilantro and Italian parsley, but feel free to personalize this based on what you have on hand and enjoy.

Also grab about 10 chives and rip them into a shorter pieces.

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Step 7: “Chop” the herbs.  Add the 1/3 cup of fresh herbs and the chive pieces to the blender, and blend just enough to “chop” them. Mmmm, isn’t that green color just LOVELY??

Rest period: several minutes.  Okie-dokie, you’re basically done! Go ahead and take a several minute rest break while those potatoes finish cooking. The Instant Pot will beep when it’s time for the last steps.

Step 8: Drain the potatoes.  Once the potatoes are done, release the steam valve on the Instant Pot and pour the inner Instant Pot pot into a strainer in the sink.

Let the potatoes steam off excess moisture for 2 minutes.  Take some deep breaths, and think of things you’re grateful for. Know that you’re awesome.

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Last step: put the potatoes in a serving bowl. Grab the blender and pour the dressing over them while the potatoes are still hot so they’ll soak it up and become extra flavorful. There’ll be plenty dressing, so either load ‘em up or save some for later (think salad or dip!). Gently, mix, give thanks and enjoy!

The next set of instructions was lovingly adapted for folks experiencing chronic fatigue. If you’d like to skip it click HERE to get to the rest of the post.

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This recipe can be made while mostly sitting down if you put a chair or stool by your prep station. It also includes a several minute rest period in between steps.

Set Up:  Prepare your prep station by getting your seat, a cutting board and knife, and gather your ingredients including the ingredients you’ll need for my Anti-microbial Lemon Garlic Dressing.

Step 1:  Prepare the pot for the potatoes.  Fill the Instant Pot with water up to the 2 cup line and add the 1 Tablespoon kosher salt or 2 teaspoon salt.  (If cooking the potatoes on the stove top,  use a large pot with a lid instead.)  Place it by your cutting board and knife.

Step 2: Wash and scrub the potatoes. You want to remove any dirt or debris on the potatoes since you won’t be peeling them. Yaaaaay, not peeling means less work!

Step 3: Cut the potatoes. Bring the potatoes to your prep station and sit down. Slice the potatoes into equal portions. If they’re smaller than might be 4 pieces, if they’re bigger cut them into 8 pieces. Add them to the Instant Pot as you go. If lifting is difficult for you, have the inner pot already in the Instant Pot so you don’t have to lift it once it’s full of potatoes.

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Step 4: Cook the potatoes. Put the inner pot in the Instant Pot and set for 3 minutes on “manual.” If you don’t have an Instant Pot, boil the potatoes on the stove for 10-12 minutes, covered, or until they’re cooked through–but not over cooked.

Step 5: Make my Anti-microbial Lemon Garlic Dressing. Click HERE to get the recipe for my Anti-microbial Lemon Garlic Dressing. Once that’s done, hop back over to this page.

Step 6: Prep the herbs. Now, you could hand chop the herbs. . . But I’m always looking for ways to make things easier in the kitchen, so instead we’ll let the blender do that work for us! While sitting, pick 1/3 cup of fresh herb leaves. I I like equal parts cilantro and Italian parsley, but feel free to personalize this based on what you have on hand and enjoy. 

Also grab about 10 chives and rip them into a shorter pieces.

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Step 7: “Chop” the herbs. Add the 1/3 cup of fresh herbs and the chive pieces to the blender, and blend just enough to “chop” them. Mmmm, isn’t that green color just LOVELY??

Rest period: several minutes.  Okie-dokie, you’re basically done! Go ahead and take a several minute rest break while those potatoes finish cooking. The Instant Pot will beep when it’s time for the last steps.

Step 8: Drain the potatoes.  Once the potatoes are done, release the steam valve on the Instant Pot and pour the inner Instant Pot pot into a strainer in the sink. If lifting is difficult for you you can put a strainer over a larger bowl and use a slotted spoon to pull the potatoes out bit by bit.

Let the potatoes steam off excess moisture for 2 minutes. Sit, take some deep breaths, and think of things you’re grateful for. Know that you’re awesome.

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Last step: put the potatoes in a serving bowl. Grab the blender and pour the dressing over them while the potatoes are still hot so they’ll soak it up and become extra flavorful. There’ll be plenty dressing, so either load ‘em up or save some for later (think salad or dip!). Gently, mix, give thanks and enjoy!

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🔹 My Italian Potato Salad is even better after marinating for a couple hours, and is excellent the next day.

🔹 If you make this recipe the night before and keep it in the fridge the potatoes will magically transform into a resistant starch (via retrogradation). Resistant starch feeds the friendly bacteria in your gut, and supports the cellular health of your colon.

🔹 If you make a double batch of my Anti-Microbial Lemon Garlic Dressing, you can use half to make my Greek Kale Salad with Turkey Meatballs.

WHAT KIND OF POTATOES TO USE?

Not all potatoes work well in potato salads. Some just don’t hold up well post-cooking and we’re making potato salad, not mashed taters!  I’ve been making this recipe using a variety of Gold Potatoes I found at the farmers market (I love their summery yellow color!).

You could also use red potatoes, new potatoes, fingerling potatoes or small purple potatoes. If using a different variety of potato the Instant Pot instructions might be different, so try boiling them on the stove for 10-12 minutes or until cooked, but not overcooked. 

BATCH COOKING AND MEAL PREP

This is an easy recipe to double for batch cooking or feeding a group. When making the potatoes in the Instant Pot, increase the amount of water to 3 cups, and when making the dressing decrease the amount of salt to 1 1/2 teaspoons total.

HOW TO STORE ITALIAN POTATO SALAD 

Got leftovers?  Store them in a glass air-tight container in the fridge for up to 3 days.  If you’re making this recipe the night before or as part of your meal prep or batch cooking, add some fresh chopped herbs when you’re ready to enjoy the salad to “freshen” it up.

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WHAT GOES WELL WITH ITALIAN POTATO SALAD?

More like what doesn’t go well with it!  Here are some of our favorites:

  • Green salads of any kind. Use the extra dressing on some spring mix!
  • Anything off the grill
  • Burgers patties
  • Wiiiiiiiiiiiings!! (I love wings)
  • AIP or Paleo friendly sausages
  • Sauteed seasonal veggies

My Italian Potato Salad is hecka versatile so you can serve it up with just about any thing.

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CHEF TIPS FOR MAKING THE VERY BEST POTATO SALAD

🔹 Use waxy taters. If you use super starchy ones (like russets) they’ll fall apart.

🔹 Salt your water first. Adding salt early is a total pro tip. Doing so will ensure your potatoes are flavored through and through.

🔹 Let your potatoes steam off excess moisture before mixing them with the dressing. 

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Remember when potatoes were “bad” because they were white and often made into fast food fries? Yeah…that was some faulty logic. Potatoes are a whole food that grows in the soil of our ever-loving mama earth. As such, they’re a wonderfully grounding food.

So if you’ve been feeling frazzled, anxious, or spacey potatoes can help you to feel more calm and grounded.  Before digging into your nummy taters, say this healing affirmation either out loud or silently:  “I am grounded.”

May you eat well, live well & enjoy a New Wellness.

Herbs and hugs,

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P.S. What will you serve this with?

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“Be like a tree.  Stay grounded.  Connect with your roots.  Turn over a new leaf.  Bend before your break.  Enjoy your unique natural beauty.  Keep growing.” ~ Joanne Rapits

Did you enjoy my recipe for Italian Potato Salad?  Subscribe to my newsletter and never miss a post.  And for everyday wellness tips and inspiration be sure to follow me on Instagram and Pinterest.

Want more Instant Pot recipes? Then check out these posts:

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S O U R C E S :

https://www.healthline.com/nutrition/resistant-starch-101#digestive-system

https://www.organicfacts.net/health-benefits/herbs-and-spices/chives.html

https://www.chatelaine.com/health/diet/five-health-benefits-of-parsley-and-a-detoxifying-shake/

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