I love this potato salad! It’s a whole meal: it includes protein from eggs, carbs from potatoes, vegetables and herbs for micronutrients, and fat from olive oil. Perfect for a hot spring or summer day!

white bowl with potato salad

A word on cucumbers. First of all go for organic cucumbers because conventionally grown ones have lots of pesticide residues. They are on the dirty dozen list from EWG. When you are picking cucumbers, look for small and hard ones with thin skin. You do want to eat the whole plant with skin and seeds because that’s where the good stuff is. But when the skin is too thick and rough and the seeds are hard they are difficult to digest. Cucumbers are high in silicon, which is lacking in our modern diets but is critical for collagen formation and bone health. They also have lignans and curcubitacins, both compounds with cancer fighting properties.

Eggs have the best amino acid composition for human protein production. They are one of the best sources of choline needed for cell membranes, nerve signaling and detoxification. They are also rich in selenium and iodine, both minerals are needed for thyroid hormone production. Every cell in our body is affected by the thyroid hormone.

Dill is an aromatic herb with great health benefits: it helps with gas and associated tummy aches, and traditionally is an herb of choice for children’s colic. It also promotes lactation, by stimulating milk flow in nursing mothers.

Spring Potato Salad

Ingredients:

8 medium size potatoes
1 big or 2 small cucumbers, diced
6 eggs
1 bunch dill, minced
1/3 cup olive oil
Salt and pepper to taste

Directions:

  1. Boil the potatoes in their skin, drain and let cool off completely. Dice the potatoes and place in a salad bowl.
  2. Hard boil and cool the eggs. Peel, dice and add to the bowl.
  3. Add the rest of the ingredients to the bowl and mix well.
  4. Refrigerate or serve at room temperature by itself or with Turbot.