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We will be celebrating Independence Day this weekend, just the four of us. My Probiotic Potato Salad is a consistent hit with my kids. I normally make it ahead so the flavors are well-blended, then set it out before dinner time so it warms up a little.
I use lacto-fermented pickles to receive the probiotic benefit. If your family prefers sweet relish, use the lacto-fermented pickles and add some rapadura to the mayo to sweeten it to where it is acceptable to them. If you are transitioning to traditional foods, you might want to use some of their regular sweet relish for a portion of the chopped pickles and some of the lacto-fermented pickle juice in the dressing as a compromise to help transition them over. Sweetened condiments seem hard to move off of, so compromising can help while they adjust.
Probiotic Potato Salad
Hands-on: 20 minutes
Hands-off: 30+ min/30+ min
2 pounds raw potatoes, peeled and cubed
1½ tsp salt
3 Tbs pickle juice (lacto-fermented is best)
¼ cup chopped pickles (lacto-fermented is best)
1 Tbs prepared yellow mustard
¾ cup mayo
1 rib celery, finely diced
2 hard boiled eggs, chopped fine, optional
Place the potatoes in a stock pot and cover with one inch of water. Add 1 tsp salt, bring to a boil, reduce the heat to medium and summer until the potatoes are just tender, 10-15 minutes. Don’t over-cook, they’ll get water-logged and become mushy. Meanwhile, combine 2 Tbs pickle juice with the prepared mustard in a small bowl and set aside. Drain thoroughly. Spread the potatoes out on a rimmed baking sheet and toss with the mustard mixture until coated. Place the baking sheet in the refrigerator and cool for at least 30 minutes.
Meanwhile, combine the remaining 1 Tbs pickle juice, remaining ½ tsp salt, chopped pickles, mayo, celery and eggs in a bowl. Toss the cooled potatoes into the dressing and gently fold until coated. Cover tightly and refrigerate until serving, at least 30 minutes, but I prefer several hours.