This healthy potato salad recipe 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 meal!
Pickled and Fermented Vegetables
This is a classic potato salad with a probiotic twist! Adding fermented and pickled vegetables adds a burst of flavor and texture. Use a mix of whatever fermented vegetables you happen to have on hand. It’s the perfect way to clear out your larder.
Here are some fermented vegetables that are 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. It all results in a deliciously probiotic potato salad.
Healthy Potato Salad Serving Suggestions
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 poached salmon to this salad.
Healthy Potato Salad
This healthy potato salad is made with pickled and fermented vegetables. It is perfect for barbecues, picnics, and potlucks. Full of flavor and probiotic!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Vegetarian
- 2 lbs. waxy potatoes
- 1/2 cup chopped pickled or fermented vegetables (see section above for suggestions)
- 2 green onions, finely diced
- 1 tsp salt and pepper, to taste (it depends on the saltiness of your pickles)
- Wash the potatoes and quarter them, if they are large.
- Place the potatoes in a large pot. Bring the potatoes to a boil over high heat, reduce to medium, and boil until the potatoes are fork-tender, about 10 minutes. Drain and set aside to cool.
- Mix the salad dressing ingredients in a larger serving bowl.
- When the potatoes are cool enough to handle, chop them into bite-sized pieces and toss them 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.
- Calories: 189
- Sugar: 2.7g
- Fat: 8.2g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2.9g
Keywords: probiotic, prebiotic, healthy, summer, barbecue, potluck, picnic, spring, sauerkraut, turnips, beets, green beans, dairy free, vegan