Paleo Potato Egg Salad
I really wasn’t sure what to call this dish – it’s kind of a salad, but I like it served warm.
And if you’re wondering what potatoes are doing on a Paleo blog, then read this: Why Aren’t Potatoes Paleo?
I just reread the part of Paul and Shou-Ching Jaminet’s book, Perfect Health Diet (PHD), about adding something fatty and something acidic to high glycemic index foods to lower their glycemic index, and I realized that I totally did this in this recipe! There’s EVOO for the fats and apple cider vinegar for the acidity. And eggs for extra protein and fat 🙂
Dr. Briffa also wrote about the benefits of adding vinegar to potatoes back in 2005 here.
This potato egg salad makes a great side, whether it’s served warm or cold.
- 4 medium white potatoes
- 1/2 cup of extra virgin olive oil
- 1 Tablespoon of apple cider vinegar
- 3 eggs, whisked
- salt and pepper to taste
- Boil the potatoes until they’re tender (I do the chopstick test of seeing if a chopstick goes through the potato easily or not).
- Cool the potatoes and peel them.
- Mash them up roughly and add in the extra virgin olive oil and the apple cider vinegar (feel free to add more if you want!).
- Place the potato mixture into a skillet on a medium heat.
- Pour the whisked eggs into the skillet.
- Stir regularly and cook until the eggs are cooked (around 5-10 minutes depending on the heat and size of the skillet).
- Add salt and pepper to taste.