As promised, here is my Probiotic Potato Salad recipe! My family isn’t too keen on kefir yet, so they were astounded to discover that they’d eaten (and enjoyed!) this potato salad.
Start making this potato salad about a day and a half before you want to eat it.
- ½ gallon plain kefir or plain yogurt
- homemade herb seasoning salt
- a dozen medium-size red potatoes, preferably organic or naturally-grown
- half to whole medium sized onion, preferably organic or naturally-grown
- 2 stalks celery, preferably organic or naturally-grown
- 4 pastured eggs (optional)
- diced olives (optional)
- additional raw milk
- additional herbs: parsley or dill (fresh or dried, preferably organic or naturally-grown)
- additional sea salt or garlic
- Start with a homemade or store-bought batch of kefir or yogurt. I started with a half gallon of kefir, and had extra left over for dip.
- Line a stainless steel colander with fine cheesecloth or 100% cotton fabric (suitable for a pillowcase or sheet is good).
- Put the colander inside a stainless steel pot or ceramic pot.
- Then carefully pour the kefir or yogurt into the cheesecloth-lined colander. The whey will begin to drip out.
- Tie up the ends of the cotton, just to keep bugs and dust out, but leave it lying in the colander for an hour or so.
- Then tie it better and hang it so it is suspended over the colander. (See Picture 1, below.)
- (At this point, you can carefully retrieve the whey – and use for soaking grains – by switching pots and pouring the whey from the first pot into a jar and refrigerate it.)
- Let the bag of kefir or yogurt hang and drip for about 24 hours, until it is has a thick sour cream consistency. The whey from the first couple hours is good for soaking grains or lacto-fermentation, and even 24-hour old whey will still work but has a stronger flavor.
- After 24 hours, take down the hanging bag, and scrape the kefir cheese into a storage container, preferably glass.
- (Rinse the cloth with cool water, then wash in a high heat cycle or boil it to sanitize it for next time.)
- Season kefir cheese to taste by slowly whisking in homemade herb seasoning salt (or Herbamare). (See Picture 2, below.)
- Chill until ready to make the potato salad.
- Any leftovers make a great dip for veggies!
- And bonus! If you use my homemade seasoning salt, you’ll be adding the superfood kelp to your diet, a wonderful source of minerals.
- In salty water, boil 12 medium size organic or naturally-grown red potatoes, until soft. I don’t bother skinning them. The skin will scrape off easily when they’re cooked, if you wish it. (Optionally, roast the potatoes instead.)
- Drain and allow to cool.
- Also optionally, hard boil eggs, if you want those in your potato salad.
- Once cooled, dice the potatoes and eggs and put in a mixing bowl.
- Chop onions and celery and any other ingredients you wish to add, such as olives.
- Add to the bowl with the diced potatoes and eggs.
- Take about 1 cup of the herbed kefir cheese (or herbed yogurt cheese).
- Whisk in 1 tablespoon of raw milk at a time, until it takes on a runnier consistency that will be good for tossing with the potato salad ingredients. Think thin salad dressing consistency.
- Combine all the potato salad ingredients in a bowl.
- Add the herbed kefir cheese dressing and toss lightly – you don’t want to mash the potatoes.
- Add other ingredients to taste, like parsley, dill, garlic, and perhaps more salt.
- Chill until ready to serve, at least 2 hours so flavors have time to mingle.
Picture 1: Making kefir cheese out of kefir.
Picture 2: Kefir sprinkled with my homemade herb seasoning salt.
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