Probiotic Potato Salad

Probiotic potato salad with sauerkraut and pickled vegetables

5 from 1 reviews

This potato salad is made with pickled and fermented vegetables. It is perfect for barbecues, picnics, and potlucks. Full of flavor and probiotic!


Units Scale


  • 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)

Salad Dressing

  • 1/4 cup cider vinegar
  • 1/4 cup mayonnaise
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard


  1. Wash the potatoes and quarter them, if they are large.
  2. Bring the potatoes to a boil, and boil for about 10 minutes. The potatoes should be fork-tender. Drain and set aside to cool.
  3. Mix together the salad dressing ingredients in a larger serving bowl.
  4. Chop the potatoes into bite-sized pieces and toss with the salad dressing.
  5. Chop the fermented vegetables and dice the spring onions. Add to the potatoes and toss to mix.
  6. Add the salt and pepper, to taste. 
  7. Store the salad in the fridge until ready to serve.

Keywords: probiotic, prebiotic, healthy, summer, barbecue, potluck, picnic, spring, sauerkraut, turnips, beets, green beans, dairy free, vegan