Instructions

In a bowl, mix 4 boiled and chilled potatoes (with skin), 15 halved cherry tomatoes, fresh herbs (oregano, thyme, and chopped parsley, or dried if fresh aren't available), 10 black olives, 1 tbsp capers (optional), 2 tbsp toasted pine nuts, anchovies in vinegar or sardines in extra virgin olive oil. Season with a pinch of turmeric, black pepper, sea salt, and extra virgin olive oil. If you haven't chilled the potatoes overnight to increase resistant starch, you can use freshly boiled potatoes.

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This simple and nutritious salad combines chilled boiled potatoes, rich in resistant starch (which supports the multiplication of healthy intestinal bacteria and reduces glucose spikes by 25-35%), with the healthy fats of blue fish like anchovies in vinegar or sardines in extra virgin olive oil. Small-sized blue fish is recommended for lower mercury content and best consumed raw or lightly cooked to preserve omega-3 benefits.