Probiotic Potato SaladSeptember 10, 2014 by Donna Schwenk Probiotic Potato Salad In addition to the probiotics in the fermented veggies, I have a great kombucha mayo that works well in this potato salad. ~Donna Recipe Category Cultured Vegetables, Salad Print Recipe Add to Meal Plan(Members only) Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Ingredients 3pounds red potato 1cup Fermented Celerydiced 6whole eggshard boiled, chopped 1/2cup red onionchopped 1cup kombucha mayonnaise 3tablespoons chivesfresh, chopped 3tablespoons parsleyfresh, finely chopped 1/4teaspoon black pepper 1teaspoon Celtic Sea Salt 1/2cup juice from cultured vegetables Servings: servings Units:US ImperialMetric Instructions Scrub potatoes and trim bruises and other imperfections. Put into a sauce pan, cover with water, and bring to a boil. Reduce heat to medium low, cover and cook for 20 minutes or until fork tender. Drain potatoes and chop into cubes. Place in a large bowl with other ingredients. Toss until well combined. Enjoy warm or cold. CulturedFoodLife.com One Response to "Probiotic Potato Salad" This sounds terrific! I wonder if subbing a little kefir or kefir cheese for some of the mayo would be good? I don’t brew kombucha, but I’m always looking for new ways to use my kefir! Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *CommentName * Email * Website Save my name, email, and website in this browser for the next time I comment.