Making a warm potato salad is much faster than roasted or baked potatoes but it still provides the same grounding comfort food. I like to use it as a side dish when I don’t have much time to throw together a dinner for hungry people. Potatoes have an unfairly bad reputation, when they are fried they are definitely not a health food but if they are baked, steamed or roasted they are a great source of fiber and several vitamins and minerals. They can also be quite soothing for the stomach and digestive system, so they are a good choice when recovering from any kind of stomach ailment. Although choosing organic does not make a huge difference for some items it is definitely recommended for root vegetables, including potatoes, because they are grown underground and have no choice but to absorb whatever is in the soil. This is not great if the soil has been saturated with pesticides or fertilizers or heavy metals, which is unfortunately becoming more and more widespread on conventional farmland.
- 5 cups small new potatoes, halved
- ¼ cup kalamata olives, chopped
- ¼ cup sun dried tomatoes, chopped
- ¼ cup green onion, sliced
- ¼ cup basil, torn into small pieces with fingers (doesn't go black on the edges like when a knife is used)
- 3 tablespoons regular mayonnaise (look for brands with no added sugar or long words that don't sound like food)
- 2 tablespoons capers
- 1 tablespoon plain Greek yogurt
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon raw apple cider vinegar
- Sea salt and black pepper to taste
- Set up a double boiler on the stove and then steam the potatoes for 8-10 minutes, until cooked through. Place them in a large bowl with all the ingredients except for the basil which is more delicate. Stir until evenly combined then add in the basil and give one last stir. Serve warm.