This probiotic potato salad is a delicious way to feature pickled and fermented vegetables. Not only that, cooked and cooled potatoes are prebiotic, which means they feed your gut for a deliciously healthy dish!
Pickled and Fermented Vegetables
This is a classic potato salad with a probiotic twist! Adding fermented and pickled vegetables adds a burst of flavour and textures. Use a mix of whatever you happen to have on hand. It’s the perfect way to clear out your larder.
Here are some fermented vegetables that perfect for a potato salad:
- Honey garlic fermented pickles
- Grandma’s fermented pickles
- Pickled beets
- Pickled turnips
- Pickled green beans
- Fermented cocktail onions
- Mixed fermented snacking vegetables
Really, anything works. Salty, spicy or sweet pickles will just change the flavour of your salad.
Probiotic Potato Salad Serving Options
The recipe below is for the simplest version of a potato salad. It’s perfect as a side dish. Here are a few ways to switch up the salad for a complete meal.
- Add Eggs: For a classic potato salad add 4 hard-boiled eggs.
- Cobb-Style: Serve the potato salad on a bed of lettuce with hard-boiled eggs, cooked chicken, whatever you want!
- With Salmon: For a cross between a potato salad and a salmon salad try adding salmon to this salad.
Probiotic Potato Salad
This potato salad is made with pickled and fermented vegetables. It is perfect for barbecues, picnics and potlucks. Full of flavour and probiotic!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Gluten Free
- 2 lbs new potatoes
- 1/2 cup chopped pickled or fermented vegetables (see section above for suggestions)
- 2 spring onions, finely diced
- 1 tsp salt and pepper, to taste (it depends on the saltiness of your pickles)
- 1/4 cup cider vinegar
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Wash the potatoes and quarter them, if they are large.
- Bring the potatoes to a boil, and cook for about 10 minutes. The potatoes should be fork-tender. Drain and set aside to cool.
- Mix together the salad dressing ingredients in a larger serving bowl.
- Chop the potatoes into bite-sized pieces and toss with the salad dressing.
- Chop the fermented vegetables and dice the spring onions. Add to the potatoes and toss to mix.
- Add the salt and pepper, to taste.
- Store the salad in the fridge until ready to serve.
Keywords: probiotic, prebiotic, mayonnaise free, healthy, summer, barbecue, potluck, picnic, spring, sauerkraut, turnips, beets, green beans, dairy free, vegan