I love adding ferments to all sorts of dishes. Salads, in particular, are great for added ferments because they generally don’t involve cooking which means you get all the benefits of a live probiotic in addition to the amazing flavour.
The pickled beets in this otherwise classic potato salad make it so pretty and pink that my kids LOVE to eat it. And I love it as a potluck dish because sneaking probiotics into my friends and neighbours’ diets is what every Fermentation Foodie does!
- 2 lbs new potatoes
- ½ cup vinaigrette or mayonnaise
- 1 tbsp yellow mustard
- ½ cup chopped pickled beets or other pickled vegetables
- 4 hard boiled eggs
- 2 tbsp diced spring onion
- salt and pepper to taste (will vary depending on the saltiness of your pickles)
- Wash and quarter potatoes.
- Boil the potatoes and eggs until potatoes are cooked (about 10 min). Drain and set aside to cool.
- Peel and slice eggs.
- Combine all the ingredients in a boll, toss to mix.
- Store in the refrigerator until ready to serve, then top with freshly chopped chives.
-The yogurt can be replaced with sour cream for a richer tasting salad.
-If you’re a super foodie fermentor, then you may want to replace the hard boiled eggs with fermented eggs.
-If you don’t have beet pickles, then just replace it with any other salty fermented pickle, or sauerkraut. It just won’t have that sweetness, nor the beautiful colour, but it will still taste great!