It's July, which means potato salad season is officially in full swing.

And I have great news: you don't have to skip it.

In fact, a well-made potato salad might be one of the smartest things you can eat this summer. Here's why.

The “cool” science of resistant starch

When you cook potatoes and then let them cool, something interesting happens. The starch in the potato changes structure and becomes what's called resistant starch.

Resistant starch acts more like fiber than a regular carbohydrate. It moves through your digestive system without spiking your blood sugar, feeds the good bacteria in your gut, and helps you feel full longer.

The challenge? Creating a potato salad that’s not drowning in mayo but still tastes amazing.

This recipe definitely fits the bill. It’s easy to make ahead, travels well, and tastes even better the next day.

Simple Summer Potato Salad

Serves 4 to 6

• 2 lbs (900 grams) small potatoes (red or yellow work great), halved

• 3 Tbsp olive oil

• 2 Tbsp apple cider vinegar or white wine vinegar

• 1 tsp Dijon mustard

• Salt & pepper to taste

• Optional: chopped celery, red onion, fresh herbs, hard-boiled eggs, capers, or whatever sounds good to you!

Cook the potatoes in salted boiling water until just tender, about 12 to 15 minutes.

Drain and let them cool completely. (This is the important step for building that resistant starch!)

Whisk together the olive oil, vinegar, mustard, salt, and pepper.

Toss the cooled potatoes with the dressing and any add-ins you enjoy.

Refrigerate for at least an hour before serving. The longer it sits, the better it tastes.

Estimated macros per serving (based on 6 servings, potatoes and dressing only): Calories: 180; Fat: 7g; Carbs: 27g; Fiber: 3g; Protein: 3g

Hope you love it!

Make it an amazing day,

Josh Hightower
(254) 277-3161
www.TitanFitnessOnline.com