This probiotic potato salad is a great way to add fermented foods to your diet. The creamy potato and egg combination is a perfect match for the bright and salty flavour of fermented vegetables.
- 2 lbs new potatoes
- 4 eggs
- ½ cup vinaigrette or mayonnaise (see notes)
- 1 tbsp yellow mustard
- ½ cup chopped pickled beets or other fermented vegetables
- 2 tbsp diced spring onion
- salt and pepper to taste (will vary depending on the saltiness of your pickles)
- Wash and quarter potatoes.
- Bring to a boil, and boil for about 10 minutes. The potatoes should be fork tender. Drain and set aside to cool.
- Peel and slice eggs.
- Chop the potatoes into bite-sized pieces.
- Dice the fermented vegetables into bite-sized pieces.
- Combine all the ingredients in a large bowl, toss to mix.
- Store in the refrigerator until ready to serve, then top with freshly chopped chives and a spoonful of sauerkraut.
- A simple vinaigrette can be probiotic if you use fermented ingredients! Here’s a salad dressing that has a bit extra cider vinegar to balance the naturally creamy flavour of potatoes: 1/4 cup olive oil, 1/4 cup cider vinegar, 1 tbsp Dijon mustard.
- Kombucha mayonnaise will also add a probiotic kick to this salad.
- If you’re a super foodie fermentor, then you may want to replace the hard boiled eggs with fermented eggs.
Probiotic Potato Salad Vegetables
The pink colour in this classic potato salad comes from pickled beets. If you don’t have pickled beets on hand, there are lots of other fermented vegetables that you can use instead. Or add a combo of several different fermented vegetables. Here are a few that I like adding to potato salad.
- Honey garlic fermented pickles
- Grandma’s fermented pickles
- Pickled turnips
- Pickled green beans
- Fermented cocktail onions
- Mixed fermented snacking vegetables