Probiotic Potato Salad

Probiotic Potato Salad: Feed Your Microbiome with Resistant Starch and “Good” Bacteria

This nutrient dense, delicious recipe for probiotic potato salad gets its probiotics from the lacto-fermented mayonnaise, the raw apple cider vinegar, and the lacto-fermented pickles. Also, the cooked and cooled potatoes are full of resistant starch to feed your microbiome. This twist on an old classic is perfect for barbecues, picnics, and camping and is quick to prepare. As usual, I would like to break down the nutritional value for you.

Nutritional Benefits from Probiotic Potato Salad:

  • Lacto-fermented (Kombucha/Probiotic) Mayo: The pastured eggs yolks in this mayo contain healthy omega 3 fats, protein, most of the B vitamins and well as vitamins A, E, D, and K as well as important hard to get minerals such as choline and selenium. The avocado oil is full of healthy monounsaturated fats. The kombucha in this lacto-fermented mayo both gives probiotics and beneficial acids as well as preserves the mayo for a longer shelf life. 
  • Pastured Eggs: Loaded with protein and amino acids as well as everything just listed above for egg yolks. The egg whites also contain magnesium, potassium, and sodium. 
  • Apple Cider Vinegar: Helpful in managing blood sugar and contains probiotics and beneficial acids. 
  • Red potatoes: As stated above, cooked and cooled potatoes are a great source of resistant starch. If you are not sure why you need resistant starch to feed your microbiome, go here.
  • Lacto-fermented dill pickles: (Bubbie’s is a good brand if you don’t make your own.): Lacto-fermented pickles are full of probiotics and super tasty. This is what a real pickle was until they started being produced on the assembly line. Go here for a good recipe to make your own. 
  • Dill: An anti-microbial herb that can help with depression, aid digestion, lower cholesterol, and even repel bugs. Contains vitamin A, vitamin C, and manganese. Go here for more information. 
  • Mustard: Contains potassium, magnesium, phosphorus, and calcium.

To make Probiotic Potato Salad you will need:

Probiotic Potato Salad

  • 2-2.5 pounds organic red potatoes
  • 6 hardboiled pastured eggs, chopped
  • 4-8 lacto-fermented pickles, chopped
  • 1 1/4-1 1/2 cup Kombucha Mayo
  • 2 tablespoons Raw Apple Cider Vinegar
  • 1 tablespoon organic maple syrup
  • 1 tablespoon yellow mustard
  • 1 teaspoon fine sea salt

Directions: 

  1. First, hard boil the eggs and put them in an ice bath to cool.
  2. Next, quarter the potatoes, put them in a pot, and cover them with water. Bring them to a boil and then reduce to a simmer for 10-15 minutes. You want them to be fork-tender.
  3. Once they are cooked, drain and let them cool.
  4. Meanwhile, chop the pickles and then make the dressing in a large bowl. Add the mayo, ACV, maple syrup, mustard, salt, and stir.
  5. After the potatoes have cooled to just above room temperature, add them to the dressing and toss.
  6. Finally, add the eggs and pickles and toss some more. Add chopped dill to the top of the salad, or serve on the side. It tastes better when the flavors have had a chance to meld for at least a few hours. 

Probiotic Potato Salad
A nutrient dense potato salad filled with probiotics and resistant starch.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2-2.5 pounds organic red potatoes
  2. 6 hardboiled pastured eggs, chopped
  3. 4-8 lacto-fermented pickles, chopped
  4. 1 1/4-1 1/2 cup Kombucha Mayo
  5. 2 Tablespoons Raw Apple Cider Vinegar
  6. 2 Tablespoons organic maple syrup
  7. 1 Tablespoon yellow mustard
  8. 1 teaspoon fine sea salt
  9. Chopped fresh dill
Instructions
  1. First, hard boil the eggs and put them in an ice bath to cool.
  2. Next, quarter the potatoes, put them in a pot, and cover them with water. Bring them to a boil and then reduce to a simmer for 10-15 minutes. You want them to be fork-tender.
  3. Once they are cooked, drain and let them cool.
  4. Meanwhile, chop the pickles and then make the dressing in a large bowl. Add the mayo, ACV, syrup, mustard, salt, and stir.
  5. After the potatoes have cooled to just above room temperature, add them to the dressing and toss.
  6. Finally, add the eggs and pickles and toss some more. Add chopped fresh dill to the top of the salad, or serve on the side.
Reclaiming Vitality http://reclaimingvitality.com/
 Do you love potato salad? Are you trying to get more resistant starch or probiotics? Are you going to try this recipe? Let me know if you do!!

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