This punchy, crunchy green potato salad is absolutely delicious and delivers some serious wow factor.  It's gluten, dairy, sugar and soy free and has the added benefits of gut loving resistant starch thanks to the cooked and cooled potatoes! What more could you need?   

PREP 40 mins 
SERVES: 4 mains or, 6-8 side servings


Pickled Shallot:

  • 1/4 cup finely diced shallot
  • ½ teaspoon fine sea salt
  • 2-3 tablespoons quality white wine vinegar
  • Salad:

  • 1kg small yellow potatoes, scrubbed and cut into quarters / chunks
  • 1 1/2 tsps Natural Bone Broth Body Glue™
  • 250g green beans, trimmed into halves or thirds
  • 6 large free-range or organic eggs 
  • 1 cup thinly sliced lebanese cucumber 
  • 1/2 of a medium fennel bulb, halved lengthwise and thinly sliced diagonally 
  • ¼ cup snipped chives
  • black pepper
  • Dressing:

  • 2/3 cup packed basil leaves
  • 1/2 cup packed tarragon leaves
  • 1/3 cup packed dill
  • 2 garlic cloves, crushed
  • 2 tsp capers, drained
  • 1/2 tsp quality sea salt
  • 3/4 cup Gevity Rx Great Guts Mayo
  • 2 tbs lemon juice (more if needed to taste)

    Let’s Pickle

  • To make the pickled shallots, combine the shallot, salt, and enough vinegar to barely cover the shallots, in a small jar. Pop the lid on and give it a good shake to dissolve the salt then leave to the side while you prepare the remaining ingredients. 
  • Salad Prep:

  • Add the potatoes and Natural Body Glue™ to a large pot and cover with filtered water. Turn to high heat and bring to a boil, cooking until the potatoes are tender but still holding a shape. This is usually around 10 mins. Remove the potatoes from the water and drain, but reserve the water in the pot. Allow the potatoes to cool completely (feel free to pop the in the fridge to speed this up - hello resistance starch!) 
  • Now add the green beans to the boiling water and simmer until bright green and crispy, around 1 minute. Drain the green beans and rinse them immediately with cool water to stop the cooking - or better yet, plunge into an ice water bath.
  • Place the eggs into a saucepan, cover with cool water and bring to a rolling boil on the stovetop. Remove from the heat, cover, and let stand for 5-6 minutes (5 if you like a softer yolk, 6 if you want the yolk a bit more firm) Drain the eggs and add ice and cool water to the pot to stop the cooking. Let stand for 10 minutes, then peel and rinse the eggs and cut into halves,  quarters or rounds. The whites should ideally be firm and the yolks should be slightly soft.
  • Dressing:

    1. In a food processor or thermomix, combine the herbs, garlic, capers, 1/2 tsp of salt, and mayonnaise, and blend until just smooth. Add the lemon juice and blend again. Have a sneaky taste and add more lemon or salt if you feel the dressing needs it. This will make around 1 cup.
    • Place the cooled potatoes,  green beans, cucumber, fennel and ½ cup of the dressing  in a large bowl along with a good grind of black pepper. Toss together gently to combine.  Next, drain the pickled shallots and toss them into the salad along with the chives, and more dressing if you like. Very gently toss the eggs into the salad, reserving a few to place on top when you serve.
    • Serve and enjoy.