A scrumptious salad for using up leftover potatoes. This is perfect for summer barbeques or when you need to make a speedy meal.
When potatoes are cooked, cooled and refrigerated then the starch in them is converted to “resistant starch”, which resists digestion in the small intestine and then ferments lower down in the large intestine. As the fibres ferment in the colon they act as a prebiotic and feed the beneficial bacteria in the gut.
Combined with probiotic-rich yoghurt, this recipe is great for gut support.