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.
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!