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Thanks. Seems like potato salad still boils the potatoes though. Is he saying some of the resistant starch returns when it’s chilled?

I’m now racking my brain trying to think of ways to eat potatoes and corn without cooking! No luck yet.

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The wiki article has some more info. This sentence does seem to indicate that the smaller glucose chains reassemble into larger starches in a crystallization process. "The glucose chains can reassociate into short crystalline structures, which typically involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules in a process called retrogradation."

https://en.wikipedia.org/wiki/Resistant_starch

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