Purple potato salad

INGREDIENTS

5–6 medium-size purple potatoes,

peeled or skin-on

PREPARATION

Scrub potatoes and chop into bite-size pieces.

Fill a medium pot with water and bring to a boil.

Add potatoes to the boiling water, reduce heat,

and simmer until potatoes are fork tender (about

15–20 minutes). Drain potatoes and run under

cold water to cool. Place in a large bowl.

For the dressing, add remaining ingredients

to a high-speed blender (such as Vitamix,

NutriBullet, or BlendTec) and blend on high

until completely pureed.

Begin by adding about half of the dressing to the

cooled potatoes. Mix until potatoes are coated

with dressing, adding more if desired. Garnish

with chives or other fresh herbs. Serve cold to

get the full benefit of the resistant starch! You

can use any leftover dressing to dress greens or

other veggies.

4-6 servings