–> 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.