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You are here: Home Ā» Food Preparation Ā» Probiotic Potato Salad

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Probiotic Potato Salad

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Probiotic Potato Salad | Why would my family be astounded that they liked *this* potato salad? Because my family doesn't like kefir! This potato salad packs a nutritious punch -- and picky eaters are none the wiser! | TraditionalCookingSchool.com

My family was astounded to discover that they liked this potato salad…

Why would they be astounded?

Because they don’t like kefir! (Don’t worry, I know they’ll come around some day.) šŸ˜‰

Yet in the meantime, this Probiotic Potato Salad packs a nutritious punch, and picky eaters are noneĀ the wiser. šŸ˜‰ If you use my homemade seasoning salt, you’ll be adding the superfood kelp to your diet, a wonderful source of minerals.

5 from 2 votes
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Probiotic Potato Salad

This Probiotic Potato Salad packs a nutritious punch, and picky eaters are none the wiser.
Course Salad
Author Wardee Harmon

Ingredients

  • 1 cup milk kefir plain or plain yogurt
  • homemade herb seasoning salt
  • 12 red potatoes medium-size, preferably organic or naturally-grown
  • 1/2 onion medium-size, preferably organic or naturally-grown
  • 2 stalks celery preferably organic or naturally-grown
  • 4 organic or pastured eggs optional
  • olives diced, optional
  • pickle juice or lemon juice
  • additional herbs parsley or dill, fresh or dried, preferably organic or naturally-grown
  • sea salt to taste
  • garlic fresh or powered, to taste

Instructions

  1. Season kefir (or yogurt) to taste by slowly whisking in homemade herb seasoning salt (or Herbamare).

  2. Whisk in 1 tablespoon of pickle juice or lemon juice at a time to the herbed kefir.
  3. Think thin salad dressing consistency.
  4. Chill. Any leftovers make a great dip for veggies!
  5. Then, in salty water, boil (or roast) 12 medium potatoes until soft. I don't bother skinning them. The skin scrapes off easily when cooked if desired.

  6. Drain and cool.
  7. If you wish, hard boil eggs as well.
  8. Peel and cool.
  9. Once cooled, dice potatoes and eggs.
  10. Combine in a mixing bowl.
  11. Chop onions, celery, olives, and any other veggies.
  12. Add to the bowl.
  13. Add herbed kefir dressing and toss lightly.
  14. Don't mash the potatoes or eggs!
  15. Add other ingredients to taste -- such as parsley, dill, garlic, and salt.
  16. Chill until ready to serve.
  17. Wait at least 2 hours so flavors have time to mingle.
  18. Enjoy!

Does your family like kefir? Do you think they will enjoy this Probiotic Potato Salad?

This post was featured in 60 Easy and Nourishing Picnic Recipes.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Food Preparation Recipes Salads Salads (Gluten-Free) Side Dishes Side Dishes (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Pamela says

    July 29, 2009 at 8:37 am

    This sounds so delicious. Great photos!
    Putting this on my make it list.
    .-= PamelaĀ“s last blog post… Zukay Fermented Salad Dressings……. =-.

    Reply
    • Wardee says

      July 29, 2009 at 8:42 am

      Pamela, Thank you! I hope you will like it!

      Reply
  2. Linda Stiles says

    July 29, 2009 at 9:18 am

    I worry about leaving food out in this heat. (105 here and 95 inside) Is it ok? Also even soaking beans or grains in this weather. Is it safe?

    Thanks for sharing the recipe, sounds delish! šŸ™‚

    Reply
    • Wardee says

      July 29, 2009 at 10:46 am

      Linda – I worry about it too. This morning, I’ve got a batch of cheese that is worrying me, so I moved it to the fridge (it was out). Our house is about 90 degrees in the evening the past few days.

      When I made this potato salad, our house temp was in the high 70s.

      Here are some things I would do if I were going to make in our current high temps.

      I would salt (to taste) the kefir or yogurt before putting it in the cheesecloth – salt will suppress putrefying bacteria, as will the whey that is naturally present in the kefir/yogurt.

      If any of it started spoiling, it would be the kefir/yogurt that are at the edges of the glob in the cheesecloth. Those bits can be scraped off and the main glob left alone.

      I would smell it frequently and consider moving it to the fridge if it began smelling off. It can’t hang it in the fridge. But hanging isn’t essential. My mom always made yogurt cheese by putting the yogurt in a pillow case, in a colander, over a pot/bowl. She’d twist up the top of the pillowcase and come back and do that off and on, encouraging the whey to drip out. The pillowcase was never hung. So this setup could be moved to the fridge if you’re worried.

      As for the grains and beans, watch for a layer of whitish bubbles at the top and skim that off frequently. It is my opinion that an 8 to 12 hour or overnight soaking will be fine on the counter. But… I am saying that a little not sure. šŸ˜‰ There’s nothing wrong with moving it to the fridge. You’re not fermenting, so the cool shouldn’t interfere. When soaking grains, whether out of or in the fridge, make sure you’re adding an acid medium – yogurt, buttermilk, kefir, whey, Kombucha, etc. – to the soaking water (1 tablespoon per cup). This will not only neutralize the phytic acid, but also suppress putrefying bacteria. However, the last time I soaked beans in whey, they didn’t soften – so I’m not eager to try that again. šŸ˜€ For beans, I would just use water for soaking and skim off the scum frequently or move to the fridge if I got worried.

      Hopefully this will help you. I’d be happy for anyone else to chime in and tell me if I’m waaayyy off – better hear that I’m wrong than you do the wrong thing!

      Reply
      • Deb Seely says

        June 25, 2014 at 11:51 am

        Actually, I have hung a bag of yogurt in the ‘fridge once to make the cheese like this. I tied the ball close to the top of the “glob” and inserted a wooden spoon handle. Then I suspended the ball over a taller pot that the wooden spoon was longer than the diameter of the pot. It suspended the cheese right over the draining whey and I think that just a bit did end up dragging, but I could have made the knot at the top a bit higher and taken care of that issue. If you have a dutch over, or pot and a spoon that will fit over the top of it without falling in, you can very likely make this in the ‘fridge. HTH
        God bless you and yours
        Deb Seely

        Reply
  3. gilliebean says

    July 29, 2009 at 11:03 am

    I didn’t know I could make yogurt cheese. How cool is that! I’ll be trying that soon. šŸ™‚
    .-= gilliebeanĀ“s last blog post… Pain, Soft Foods and Protein =-.

    Reply
  4. Jen Joyner says

    July 29, 2009 at 11:11 am

    Thanks for posting this recipe; it looks fab! I always have enough kefir on hand, and now I can keep my mayo (Cheeseslave’s recipe) for other things–that homemade mayo is like gold, I tell you šŸ™‚
    .-= Jen JoynerĀ“s last blog post… Fried potatoes, onions and bacon: Oh my! =-.

    Reply
  5. Alyss says

    July 29, 2009 at 2:11 pm

    What a great recipe! Looks fantastic. Every time I’ve tried to make kefir cheese it has ended up much, much too “ripe” for me. Leaving it out an extra bunch of hours seems to make the cheese almost fizzy and alcoholic. Someday I’ll try hanging it in the fridge and see if I like that better (that would be someday when my fridge is not completely full of food… like that’s ever going to happen.)
    Thanks!
    .-= AlyssĀ“s last blog post… Roly Poly, Daddy’s Little Fatty =-.

    Reply
    • Wardee says

      July 29, 2009 at 5:39 pm

      Alyss – interesting! I’m sure you’re right, especially in hot weather the fermentation action would pick up. Thanks for mentioning that!

      Reply
  6. David says

    August 4, 2009 at 3:42 pm

    Wonderful to see you writing about yogurt cheese. We like it so much we wrote a cookbook and guide to expand its uses. I hope you will allow us to share our enthusiasm: Yogurt cheese (or YoChee as we call it) is a wonderful versatile ingredient you can make at home to improve your own yogurt. Simply by draining it. It has substantial health, taste and cooking benefits (a creamy food which is low or no fat plus high protein and calcium). I hope you will take a look at,ā€ Eat Well the YoChee Wayā€ our guide and cookbook to this important food. We even paid ($1,000) to have yogurt cheese analyzed in a lab for nutritional content. The book really increases the use of yogurt cheese to main courses, soups, sauces, desserts, and much more. (Nutritional content included). Inexpensive durable drainers (starting at $9.) make it easy and clean. Our website YoChee.com contains a free yogurt cheese how – to slide show, nutrition information and free recipes. Thanks.

    Reply
  7. Lori4squaremom says

    August 20, 2009 at 7:46 am

    Hi there Wardee, I was wondering how long you let your kefir set out to culture when you are using the kefir to make kefir cheese? I generally let my kefir culture for 12-18 hours and it doesn’t really seem thick enough to do cheese with? Should I let it culture for longer than that until it gets to the “curds & whey” point in order to make the cheese?

    Also, have you tried using kefir to make yogurt with? Wondering how that would work?

    Reply
    • Wardee says

      August 20, 2009 at 8:06 am

      Lori, the amount of time depends on the temperature, but most days in Oregon I let it sit out 24 hours and it is nicely thickened, still drinkable but also passes as yogurt if poured over fruit in a bowl. This is the consistency I use for making cheese, too. You cannot use run of the mill cheesecloth – it has to be fine cheesecloth or the curds will slip through it. Then you don’t let it hang right away, but let about an hour’s worth of whey drip out (leaving a more solid mass of curds in the cheesecloth) before suspending the bag. It really does work. šŸ™‚

      We use kefir as yogurt, but it is NOT yogurt. It is a completely different culture.

      Hope this helps!

      Reply
  8. Kelly the Kitchen Kop says

    September 18, 2009 at 6:43 am

    Wardee, I don’t know how I missed this post before, but I can’t wait to try it! šŸ™‚

    Kelly
    .-= Kelly the Kitchen KopĀ“s last blog post… Julia Child – Cute Clips & Quotes =-.

    Reply
  9. Lori says

    January 24, 2010 at 5:15 pm

    I had to laugh when I read that you put kefir in this! My family always asks before they eat!!! However, I recently made a great potato salad with new potatoes, and I put sauerkraut in it! It was really, really good.

    Reply
  10. Sonya says

    November 25, 2010 at 11:16 am

    I LOVED this recipe! We’ve been slowly removing mayonaisse from our diets and now we’ve got a mayo free potato salad, which is MUCH better than my regular potato salad I might add. Thank you! We also loved the season salt recipe, Thanks twice. šŸ™‚

    Reply
  11. dawn says

    April 30, 2011 at 9:30 pm

    Wow, this sounds amazing good! I can’t wait to try it…and to make your homemade seasoning salt. I’ve been making my own seasonings now for over a year and I just love them! They are so much more flavorful, even without that “flavor enhancing” MSG šŸ˜‰

    Reply
  12. Emily Balling says

    July 7, 2011 at 5:25 pm

    Can I just say this recipe JUST hit my potato salad craving for fourth of July? The herbed seasoning I made I am so glad I have too. I didn’t happen to have the kefir but I want to get the stuff to make it because it sounds so wonderfully healthy but I made my yoghurt cheese, and oh I just loved the fresh dill in this. The salad had such a cool crispy taste! Yum and Thank you!

    Reply
  13. Violet Persuasion says

    September 3, 2011 at 12:28 pm

    This is a delicious recipe! My man, who hates mayonnaise, goes without eating potato salad, macaroni salad, etc. He devoured this recipe right up, and asked for more! Thanks – it’s even healthier than NT mayo, too. šŸ™‚

    Reply
  14. Cindy says

    June 15, 2014 at 9:04 am

    Can vanilla yogurt be used instead of plain? I’m going try with whatever we have on hand. Hopefully it works.
    Thnks for a great recipe.

    Reply
  15. Meghan says

    January 4, 2016 at 7:21 pm

    I just made this recipe for the first time and I swear my baby is doing flips in my belly. Thank you thank you for satisfying a craving I didn’t even know I had! šŸ™‚ šŸ™‚

    Reply
  16. Susie says

    May 20, 2016 at 1:45 pm

    How long will this potato salad last since it is fermented?

    Reply
    • Millie says

      May 23, 2016 at 7:45 am

      Hi Susie,

      Still just a week or less in the fridge. The dressing is fermented but the potatoes aren’t. šŸ™‚

      Millie
      Traditional Cooking School

      Reply
  17. Rachel R. says

    January 8, 2017 at 4:55 pm

    I can’t eat potatoes. Do you think I could make the same thing with gently-cooked cauliflower?

    Reply
    • Millie Copper says

      January 9, 2017 at 2:43 pm

      Hi Rachel,

      Yes! We think you could. Just don’t let the cauliflower get mushy. šŸ™‚

      Millie
      Traditional Cooking School Support

      Reply
  18. Meghan says

    January 21, 2019 at 11:14 am

    Thanks for posting this recipe !

    Reply
  19. kefir says

    April 22, 2019 at 3:30 am

    I LOVED this recipe! thanks

    Reply
5 from 2 votes (2 ratings without comment)

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