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When living with a Scotsman avoiding potatoes is an impossible task. My man will eat a 'tattie' with everything!
Over the years I stopped asking what meal accompaniment he would prefer as the answer is always the same.
Whilst the British & Irish are know for their potato love, this versatile little nightshade originated in the Andes of South America about 8,000 years ago. The Spanish conquistadors considered it an exotic find and excitedly brought it back to Europe in the mid 1500s.
The demand for this cheap, energy rich food quickly increased during the Industrial Revolution and became the basis for many peoples' essential nutrition around the world.
It's also become a staple food in my kitchen (not only for my Scotsman) but I find it to be an incredibly versatile and satisfying food.
Potatoes are low in calories (77 cal over 100 gr) and a very good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.
They also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
I probably don't have to mention that deep frying at high temperatures will destroy these benefits and the added trans fats make them high in calories.
A potato salad can be super healthy, if it isn't drowned in mayonnaise. I make mine with homemade hummus (gives that creamy texture) and roasted seeds for flavour. Add a few peas for colour and you will be absolutely delighted with a low calorie but satisfying side dish.
1.5 kg organic potatoes
1 bunch parsley, finely chopped
2 bunches celery, finely chopped
1 sweet onion, diced
1 cup cooked green peas
1 cup prepared hummus
1/4 cup olive oil
1 tbsp lemon juice
1 tsp sea salt
1 tsp tahini
2 tbsp Dukkah
2 tbsp sunflower seeds
2 tbsp sesame seeds
Wash and peel the potatoes and cut into rough cubes. Steam for about 20 min until soft. Let cool.
In a large bowl, roughly mash the with finely chopped parsley, celery, onion and peas.
Mix the dressing ingredients into
a bowl, blend together and then work into your salad.
Roast the sunflower and sesame seeds in a hot skillet, shaking occasionally, until golden for 2 to 4 minutes. (No extra oil needed).
Toss this mixture over potato
salad and sprinkle with Dukkah.
If taking this dish to a picnic or BBQ let the seeds cool and sprinkle over salad before serving so they stay crisp.
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