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Probiotic Potato Salad

A nutrient dense potato salad filled with probiotics and resistant starch.
Prep Time 20 mins


  • 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
  • 2 Tablespoons organic maple syrup
  • 1 Tablespoon yellow mustard
  • 1 teaspoon fine sea salt
  • Chopped fresh dill


  • First, hard boil the eggs and put them in an ice bath to cool.
  • 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.
  • Once they are cooked, drain and let them cool.
  • Meanwhile, chop the pickles and then make the dressing in a large bowl. Add the mayo, ACV, syrup, mustard, salt, and stir.
  • After the potatoes have cooled to just above room temperature, add them to the dressing and toss.
  • 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.

For Instant Pot

  • Put one cup of water in the bottom of the Instant Pot.
  • Place rack in and top with quartered red potatoes.
  • Place a steamer rack (like this one) on top of the potatoes and fill it with your eggs.
  • Cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then quick release any residual pressure.
  • Place the eggs in an ice bath to cool and stop from cooking more.
  • Pull the potatoes out of the Instant Pot and drain the water and allow them to cool so that they are warm to the touch, but not hot. We don't want to kill all the good bacteria we are going to add to them!
  • While the potatoes cool,  make the dressing and chop the pickles and eggs.
  • Return the potatoes to the pot with the eggs, pickles, and dressing and then stir to combine. Top with chopped dill or serve it on the side.
Tried this recipe?Let us know how it was!