I think we all need a little comfort now. It’s been such a roller coaster over the past months, years even. And summer, which has always been such a sattvic season, is now a time of so much heat and upheaval.

There is nothing wrong with looking for comfort, of course, in life, in nature, in our meals. In fact, comfort – healthy comfort – cultivates Ojas, the essential internal force of strength, integrity, immunity and longevity.

Potatoes are a choice comfort food, and while often associated with junk food, they can be healthy too.

An excellent way to improve the glyemic index of potatoes is to chill them in the refrigerator after cooking them by any method. This transforms the starch to “resistant starch” which has a lower glycemic index and is benefical for your gut bacteria… Adding olive oil and lemon further reduces the glycemic load.

Dr Akil Palanisamy, The PaleoVedic Diet

In summer our digestive fire may be weakened by the body’s effort to release heat. So while we may enjoy fresh, refreshing seasonal ingredients, we want to blend it with cooked foods and cooling or neutral digestive herbs and spices. 

This Summer Salad elevates your average summer picnic potato salad to a delicious, Ayurvedically-inspired, Ojas-nourishing full spectrum meal. With cooked potatoes and peas, tossed with fresh summer vegetables, a creamy vinaigrette, and digestive herbs, it’s cooling, yet agni-supporting, giving you all six tastes for a fully balanced meal.

Summer’s Healthy Potato Salad
Serves 4-8

Healthy comfort, this creamy, crunchy salad requires little cooking, which can be done ahead. While it is a meal in itself, it’s also a great side dish for BBQ’s and summer picnics.

Ingredients
8-10 baby potatoes, rinsed and scrubbed
4 persian cucumbers, diced
2 cups peas, fresh or steamed
1/2 radicchio, slivered
1 small bunch chives, minced
1 bunch dill, cut fine
small handful parsley, chopped
1 drizzle olive oil
2 liberal tablespoons of mayo – vegan mayo is great, or mashed avocado
1 heaping teaspoon of dijon mustard
1 lime (or lemon), juiced
1/2 cup peanuts or pine nuts, optional
pink salt & fresh cracked pepper, to taste

Instructions
Boil the potatoes until soft, about 15 minutes. Drain, cool and drizzle with olive oil. Once they are cool enough to touch, slice into quarters.

Meanwhile, prepare your cucumbers, peas, radicchio, chives and dill and toss together in a large bowl. Blend with mayonnaise, mustard, lime juice. Gently stir in potatoes. Season with salt and pepper. Taste and adjust dressing ingredients to your liking. Often it needs more citrus, sometimes a bit more mayo.

Garnish with a sprig of dill, or a few shredded mint leaves. Nuts can be served separately or sprinkled over the top. They do give another bit of crunch and extra bite of salt so I do recommend.

Refrigerate for at least one hour. Remove the salad from the fridge at least 20 minutes before serving so it is not cold when you eat it. Eating cold food reduces blood flow to the gut, weakening digestive function. 

You can find many more delicious summer meals in my book Ayurveda Cooking For Beginners and here on my blog by clicking on “Recipes For Summer” on the right sidebar.

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Thnak you! I wish you comfort and peace this New Moon.

💛🍃