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?
If so, just Click Here.
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
- ½ 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.