Like I promised, here’s the recipe for Probiotic Potato Salad. I served it not only to my immediate family, but also to extended family. They enjoyed it immensely and were none the wiser (until I fessed up). Unless they were just being nice, I think they didn’t realize they were eating something so good for their gut!
The secret probiotic in this recipe is kefir cheese (also feel free to make and use yogurt cheese).
My husband and children were absolutely astounded to find out they’d eaten kefir in their potato salad. After they’d eaten dinner, saying multiple times, “Wow, this potato salad is so good!” I asked them, “Guess what you just ate?” and their faces got all serious as they said, “Was that kefir?” I just laughed and they knew. Like I wrote yesterday, I’m not into tricking my family or disguising food. But, I feel their first experiences with kefir prejudiced them against it, so I’m using it and not telling them until afterward. But I do tell them. Eventually.
Oh, I’m such a good mom! Poor family. Hopefully they realize that I love them dearly and don’t just view them as lab rats. I don’t see them that way – honest! But sometimes I think they need a little help to realize how good something tastes. And I’m not going to start on my rant about how I really feel inside when people refuse to eat something I’ve made, when I know darn well how good it is … I’ll save that for another day, or for never. 😉 Just pray for my attitude, okay?
How about if I get to the recipe already? You must start the entire process about a day and a half before you plan to feast on it.
- 1/2 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
Step 1. Make Kefir Cheese
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 (NOT aluminum) 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. (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.)
Step 2. Make Herbed Kefir Cheese
I don’t know how much kefir cheese you’ll get – it depends on hanging time, thickness of kefir in the beginning, and cloth thickness. So, you’ll have to season it to taste by slowly whisking in homemade herb seasoning salt (or Herbamare) until you like how it tastes. Chill until ready to make the potato salad. Whatever you don’t use in the potato salad is a ready-made dip for veggies. Yay for yummy and useful leftovers!
And bonus! If you use my homemade seasoning salt, you’ll be adding the superfood kelp to your diet, a wonderful source of minerals.
Step 3. Prepare Potato Salad Ingredients
In salty water, boil about a dozen medium size organic or naturally-grown red potatoes, until soft. Drain and allow to cool. You may also choose to roast your potatoes. I don’t bother skinning them. The skin will scrape off easily when they’re cooked, if you wish it.
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.
Step 4. Prepare Dressing
Take about 1 cup of the herbed kefir cheese (or herbed yogurt cheese). Again, I don’t know what consistency you’ll have, so I can’t be specific as to the following quantities of what you’ll add. 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. Here, I am looking for a thinner salad dressing consistency.
Step 5. Put Together Potato Salad
Put 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. Here’s where you’ll have to add other ingredients to taste. Definitely: parsley and dill (fresh or dried). Perhaps: more salt and garlic. Chill until ready to serve. It is good to let this chill a good two hours for flavors to mingle and all the ingredients to get good and cold. Enjoy!
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