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 and pickled vegetables.
Probiotic Fermented Vegetables
This is a classic potato salad with a probiotic twist! Adding fermented and pickled vegetables adds a burst of flavour. Adding pickled beets will turn the salad bright pink (as in the photo above). Use dill pickles and pickled green beans for a more classic flavour. Or add a combination of several different fermented vegetables.
Here are some fermented vegetables that are nice in 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
Purple Pickled Potato Salad
This is a mayonnaise-free potato salad that is made with pickled and fermented vegetables. It is perfect for all sorts of different pickled vegetables in this salad. See the section above for some ideas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Cuisine: American
- Wash the potatoes and quarter the potatoes if they are large.
- Bring the potatoes to a boil, and boil for about 10 minutes. The potatoes should be fork tender. Drain and set aside to cool.
- Hard boil the eggs by cooking them in boiling water for about 9 minutes. Then drain and set aside to cool.
- Mix together the vinaigrette ingredients in a larger serving bowl.
- Chop the potatoes into bite-sized pieces and toss with the salad dressing.
- Peel and slice eggs.
- Dice the fermented the vegetables into bite-sized pieces, if required.
- Combine the eggs, potatoes and fermented vegetables in the salad bowl and toss to mix.
- Store in the refrigerator until ready to serve, then top with freshly chopped chives.
Keywords: probiotic, mayonnaise free, healthy, summer, spring, sauerkraut, turnips, beets, green beans, dairy free,