Enter the roast potato salad. It’s totally a winner. Yes, it still has the carby goodness of potatoes, but none of that other gross heart-attack-on-a-plate stuff.
Roast a load of potatoes in the oven. They can be those fancy small ones that cooking shows always use, or just chop up the regular two-bucks-a-kilo kind. We leave the skins on, they are full of goodness and taste great plus it’s way easier. I mean, who has time to peel stuff? No one, which is why so many people don’t cook!