Recipe adapted from: Basil Pesto Potato Salad - Nutrition Stripped
You may be surprised to learn that potatoes are a gut-friendly food — and one you probably have stocked in your kitchen. Potatoes are known as a rich source of potassium. A single medium cooked potato contains about 900 milligrams! Potassium is an electrolyte that our bodies need to remain hydrated and balance muscle contractions (including the ones in our digestive system), heart rhythm, pH levels, and blood pressure.
6-8 cups mini red skin or variety potatoes
For the basil pesto:
1-2 cups fresh basil leaves, packed
1/4 cup walnuts
1/4 cup Brazil nuts
2 cloves garlic
1teaspoon sea salt
1 teaspoon freshly ground black pepper
1/3 cup nutritional yeast
1 tsp lemon zest
2 tbsp apple cider vinegar
½ - 3/4 cup olive or avocado oil
Place the potatoes in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just tender. Drain and rinse with cool water. Set aside. Combine all ingredients for pesto except oil in a food processor or high-powered blender and start to pulse. Then slowly add the olive oil as the food processor or blender is running on low, to combine. Add more oil or water if too thick. Check seasonings and adjust any sea salt or lemon zest. Sliced cooked mini potatoes in half. In a large mixing bowl, add ½ the pesto to the cooked potatoes. Toss to combine and coat. Taste and determine whether to add more pesto.
