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Paleo Recipe: Resistant Starch Potato Salad

I get such a kick out of making healthy, Paleo/PHD food taste delicious! It is so hard trying to find recipes that fit into a busy lifestyle AND nourish the body. Besides being absolutely scrumptious, this recipe has so many nutritional benefits:

  1. It is high in healthy fats from the Primal Kitchen Mayo, which is made from avocado oil, the egg yolks, and the chopped avocado.
  2. Cooking and cooling white potatoes is a great way to form Resistant Starch. Resistant starch is a type of fiber that is resistant to digestion and makes it all the way to the large intestine intact to feed your beneficial bacteria.
  3. It uses German mustard, which calls for cider vinegar. I look for brands that use organic apple cider vinegar which has many healthy benefits.  Dr. Paul Jaminet suggests adding acids like vinegar to meals to help reduce the starch’s Glycemic Index.
  4. Avocados are high in fiber!
  5. Organic, pasture-raised eggs have yolks that contain nourishing, fat soluble nutrients like choline, & many other important vitamins and minerals.
  6. Because the potatoes are cooked and then cooled, their starches won’t spike your blood sugar, making this an appropriate salad for low carb diets, Paleo, and The Perfect Health Diet.


Ingredients, Serves 4-6:

  • 6 medium-sized organic potatoes, peeled & cut
  • 1/3 cup Primal Kitchen mayo
  • 3-4 Tbsp. gluten free, German mustard
  • Sea salt and black pepper to taste
  • 1 bunch green onions, chopped
  • 4-6 soft boiled, pasture-raised eggs, chopped
  •  1-2 avocados, chopped (to be added just before consumption)


Boil potatoes until soft but not mushy. Drain the potatoes and then put them in the freezer for a few hours until very cold, or put in the refrigerator overnight. The resistant starch forms as they get cold so please don’t skip this step. Add the rest of the ingredients, except for the avocado, and mix. Avocado gets brown rather quickly so I suggest adding it in shortly before consumption. This Resistant Starch Potato Salad will last in the refrigerator for 3-5 days if you don’t put the avocado in until last minute. Remember, starches are foods that are to be eaten with meals, not as snacks.

Please let me know how you liked this recipe. I always encourage honest & thoughtful criticism. If you like this Resistant Starch Potato Salad recipe, please share it on your favorite social media!