How is it already the middle of May? Pretty soon it’s going to be full blown summer, which around here means 100+ degree days that make me never want to leave the comfort of my air conditioned house. So all the grilling and other outdoor eating activities that people in a good part of the country can enjoy all summer, we get to enjoy in May and maybe a little of June. Because who wants to stand in front of a grill when it’s 110 degrees out? Not me! So last week we decided it was time to smoke some ribs. My husband obviously handled this part since he’s the grilmaster around here, and I handled the sides. Being a huge potato salad fan, my husband always wants it whenever we make ribs. And who could blame him? Potato salad and ribs go together like Marshall and Lily (pardon the HIMYM reference but we’ve been watching it a bunch lately thanks to Netflix so it’s on the brain). Well, we also had a bunch of pastured eggs that needed to be used up so I suggested we make deviled eggs, which he also loves. And then the hubs had the best idea he’s had in a while…deviled egg potato salad! I knew it would be a little work- potato salad always is- but I also knew it would be worth it. Hello, it’s deviled eggs mixed with potato salad! And it did not disappoint!
White potatoes have gotten a lot of flack in the past, both in the paleo/real food community and just in general as well. I think rancid industrial seed oil fried french fries and potato chips gave the white potato a bad name. But there is a big difference between a Lay’s potato chip or a McDonald’s french fry and a potato in its whole form, especially when it’s organic. Contrary to a lot of conventional nutrition advice, not all white food is void of nutrients. Of course, white bread, white flour, white sugar, and all the white “foods” made from these things would fall into this “nutritionally barren” category. In fact, they aren’t just lacking nutrients, but they actually leach your body of it’s own nutrient stores in order to be metabolized. But potatoes, like cauliflower and parsnips and other delicious white vegetables, are nutrient dense whole foods. White potatoes are a good source of potassium and vitamin C, and when cooked and then cooled, they become a good source of prebiotics which feed the bacteria in the gut and promote healthy gut flora.
As we know though, potatoes are relatively high in carbohydrates and rank high on the glycemic index. This may not be a problem for someone who is active and has a healthy, balanced metabolism, but could pose an issue for those who are insulin resistant, overweight or relatively inactive. Potatoes also belong to the nightshade family, which is a group of plants that contain specific alkaloid compounds that can be harmful for some people, especially those suffering from autoimmune conditions. In potatoes, these alkaloid compounds are mostly found in the skin so it’s advised to peel your potatoes if you do choose to consume them (as I do in this potato salad recipe).
Ultimately you have to decide if consuming white potatoes is a good choice for you personally. If you have an autoimmune condition and are not very active, they are probably best avoided altogether. However, if you’re incredibly active, have a hard time gaining weight, and are relatively healthy (like my husband) they may be a great option to include on a somewhat regular basis as an extra source of healthy carbohydrates. Personally, I consume them only on occasion, like when I make this potato salad or order duck fat fries at the Salty Sow. I am relatively active, but not active enough to require a ton of extra carbs. And even though I don’t notice any immediate exacerbation of the symptoms of my autoimmune disease, I figure it’s best not to overdo it. Bioindividuality is key, so figure out what works for you and do that. And if you’ve figured out that white potatoes work well for you, then make this potato salad. I promise you won’t regret it!
- 4 russet potatoes
- 8 hard boiled eggs, chopped
- 2 cups homemade mayo
- 2 Tbs mustard
- 1 cup chopped pickles (I used Bubbies Bread & Butter)
- 1½ tsp paprika
- 1 tsp dried dill
- ½ tsp salt
- Peel and chop potatoes into chunks (about 1-2 square inches)
- Place potatoes in a large stock pot and cover with water
- Bring to a boil/ Once boiling, reduce heat to medium low, cover, and let simmer for about 15-20 minutes until fork tender
- Drain the potatoes and place in the refrigerator to chill
- When the potatoes are cool, add them to a a large mixing bowl along with the remaining ingredients and stir to combine
- Refrigerate for 1-2 hours before serving, or overnight (the flavors will develop as it sits)
What’s your take on white potatoes? Are you #teamwhitepotato or are you not a fan?
In vibrant health,