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hippie kitchen salads Jun 15, 2020

My inspiration in life is to make delicious comfort food as healthy as possible. I mean, I don’t want to live my life not enjoying the fullness of food! It’s a gift to source, create, and consume food! I see it as an act of love, to myself, my family, and my friends.

Take this potato salad for example. When you cook and cool potatoes they transform into resistant starch. This creates less stress on blood sugar! Resistant starch is not digested in the small intestine, so it won’t raise glucose. Our guts need to be fed and resistant starch ferments in the large intestine feeding our good bacteria in the gut. Just this process of cooking and cooling potatoes has a HUGE impact on how our bodies respond to the potatoes. Isn’t that fascinating? I think so.

If you want to learn more about resistant starch and other foods that feed our healthy gut bacteria, click here!

So the trick to making healthier potato salad, is to cook the potatoes in advance. I like to cool my potatoes for a minimum of 12 hours. Ideally, have the foresight to cook them the day before you plan to have this salad.

Let’s do this….


  • 4 cups cubed raw potatoes (I love fingerling, red, and russet potatoes). Learn how to dice potatoes evenly here.
  • 2 celery stalks diced
  • 2 tbsp fresh chopped dill or 1 tbsp dried dill
  • 1 large carrot diced
  • 1/4 cup lightly packed and chopped fresh parsley
  • 1/2 cup chopped pickles (I LOVE Bubbie’s brand)
  • 1/2 small red onion chopped
  • 1/4 cup pickle juice
  • 2 tbsp extra virgin olive oil
  • 1/4 cup healthy mayo. I love Primal Kitchen and Chosen Foods Brands
  • 1 tbsp organic mustard (yellow, french, or dijon will do)
  • Salt & Pepper to taste
  • 1 tsp paprika before serving


  • In a large sauce pan add cubed potatoes and 6 cups of water to a boil.
  • Boil for about 10-15 minutes. Keep an eye on the potatoes toward the end. Potatoes should be tender but not mushy. Drain, rinse, and place in an airtight container in the refrigerator for a minimum of 12 hours.
  • Once the potatoes have cooled for an extended period of time, place them into a serving bowl.
  • Add the rest of the ingredients.
  • Mix well and place in refrigerator before serving.
  • Sprinkle with a little paprika for extra color!
  • Enjoy!!!

You can also slowly warm up potatoes to serve with sauteed veggies and fried eggs, add to your breakfast burrito bowl (recipe coming soon), or any other recipes requiring potatoes! The only trick is having the foresight to cook them a day before you use them!

Did you know about resistant starch? Will you try this recipe? I’d love to know!

We focus on gut healing recipes like this one and many others in my 14-Day Gut Reset Program! This program is simple and gets you on the path to heal your gut and eat clean for life! Check it out! It’s only $47.74 for a limited time! Don’t miss out!!!

With love and gratitude,

Becky Wells
Nutritional Therapy Practitioner


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