07/25/2026
Potato salad at the cookout? Yes, please!
🥔 Here’s why it’s a healthy (and tasty!) choice.
When you cook potatoes and let them cool, the starch changes structure and becomes something called “resistant starch.”
That means it acts more like fiber than a carbohydrate, helps keep you full longer, feeds the good bacteria in your gut, and has less impact on your blood sugar than a freshly cooked potato.
Plus, it’s delicious.
Simple Summer Potato Salad
Serves 4 to 6
2 lbs (900 grams) small red or yellow potatoes, cubed
3 Tbsp olive oil
2 Tbsp apple cider vinegar or white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Optional add-ins: chopped celery, red onion, fresh herbs, hard-boiled eggs, capers, or whatever sounds good to you!
Cook potatoes in salted boiling water until just tender, about 12 to 15 minutes. Drain and cool completely. (Don't skip this step... It's what builds the resistant starch!)
Whisk together olive oil, vinegar, mustard, salt, and pepper. Toss with cooled potatoes and any add-ins you like. Refrigerate for at least an hour before serving.
Estimated macros per serving, based on 6 servings, potatoes and dressing only: 180 calories; 3g protein; 27g carbs; 7g fat; 3g fiber
Customize it: Add hard-boiled eggs for extra protein, toss in fresh herbs for brightness, or mix in whatever vegetables your family loves.
💙 Want more simple, healthy recipes and practical fitness tips designed for women over 40?
Join our FREE Facebook community for motivation, expert guidance, and support on your journey to becoming stronger, healthier, and more confident.
👉 Join here: https://www.facebook.com/groups/2163124367280249
