The truth about potatoes

There’s nothing wrong with a good potato, especially with the skins on and as part of a warm salad. Keeping the skin on potato will increase the fibre, potassium and vitamin C. Potassium and fibre are found in greater amounts in the skin, and cooking with the skins on reduces the loss of vitamin C during the cooking process. If having in a salad, cooling the potatoes after they have been cooked can possibly increase the resistance starch which is a type of fibre that feeds friendly bacteria. This salad was made with a dressing of extra virgin olive oil, apple cider vinegar and Dijon mustard. Plenty of salad leaves, dill, chives, flat leaf parsley and a boiled egg to balance the meal and provide protein. Delicious!