Lymph-Friendly Original Potato Salad
Ingredients
Instructions
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Boil whole red potatoes
Place red potatoes in a large pot, cover with cold water, and simmer until just fork tender (about 15–20 minutes).
Leaving skin on helps preserve resistant starch and fiber.
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Cool, cube, and chill
Drain, cool, and refrigerate potatoes for at least 4 hours or overnight. Then cube into bite-size pieces.
Chilling forms resistant starch, which supports gut and metabolic health.
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Make the dressing
In a large bowl, whisk together avocado mayo, Dijon mustard, vinegar, salt, and pepper.
Add fresh lemon juice for more tang, if desired.
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Assemble the salad
Add chilled potato cubes, celery, onion, and optional eggs to the bowl. Gently toss to coat.
Fold carefully to avoid breaking the potatoes.
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Garnish and serve
Sprinkle with chopped parsley or dill. Chill for at least 30 minutes before serving.
Store in the fridge and eat within 2–3 days for best quality.
Lymph-Friendly Tips
Chilling potatoes before mixing helps increase resistant starch, which supports metabolic balance and digestive health. Avocado oil mayo provides healthy fats without processed seed oils. Adding fresh herbs and vinegar keeps the flavor bright and digestion-friendly.
Frequently Asked Questions
Can I skip the eggs?
Yes! While they add protein, the salad is still delicious and balanced without them.
What if I don’t like onions?
Try finely chopped cucumber or fennel for crunch without the bite.
Make it a meal:
Add flaked wild tuna or shredded chicken to turn this into a lymph-friendly lunch bowl.