This sauerkraut salad is a gut-supportive go-to. Don’t worry if you can’t finish it all in one sitting – as potatoes cool, they become richer in resistant starch, which can help to improve blood sugar control by supporting healthy gut bacteria. Plus, as resistant starch is fermented slowly, it causes less gas then other fibres – great for those with a more sensitive gut. Try more recipes for a healthy gut.
Choose your sauerkraut (fermented cabbage with caraway seeds) wisely – shop-bought versions are often pasteurised for a longer shelf life – needless to say this destroys many of the beneficial bacteria. Look for an unpasteurised sauerkraut from speciality or health-food shops.
Ingredients
- new or Charlotte potatoes 400g, halved and large ones quartered
- spray oil
- smoked paprika 1 tsp
- lamb’s lettuce 95g pack
- frozen peas 75g, defrosted
- sauerkraut 100g
- ham hock 90g pack
- flat-leaf parsley ½ a small bunch, chopped
DRESSING
- olive oil 1 tbsp
- Dijon mustard 2 tbsp
- white wine vinegar 2 tbsp
- caster sugar a pinch
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.
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Step 2
Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.
*This recipe is gluten-free according to industry standards
Discover more of our best new potatoes recipes here...
Nutritional Information
- Kcals 211
- Fat 9.2g
- Saturates 1.4g
- Carbs 20.8g
- Sugars 3.7g
- Fibre 4.4g
- Protein 9g
- Salt 1.7g
