Probiotic Potato Salad

This potato salad is a healthier take on the traditional potato salad that most of us buy at the grocery store. It uses Greek yogurt and veganaise in place of traditional mayonnaise. The Greek yogurt gives the potato salad the added benefit of gut supporting probiotics. The peel of the potatoes stays on and celery is added, which provides fiber to support the probiotics and gut flora. There is good fat provided if you add the black olives. Finally, there are traditional prebiotics added to the salad with the addition of the garlic and onion. Who knew eating for gut health could be so tasty!

For Salad:

1-1/2 pounds of organic red or yellow baby potatoes, cut into quarters

3 ribs of finely chopped celery

2 green onions, thinly sliced (both green and white parts)

2 Tbs chopped fresh Italian parsley

1/3 cup dill pickle relish

1/2 cup of sliced black olives (optional)

Dressing:

1/2 cup Plain, Greek yogurt

1/4 cup Veganaise**

2 Tbs Dijon mustard

1 Clove garlic, minced

1 Tbs of dry dill

1 Tbs minced, dehydrated onion

1/2 tsp Kosher Salt

Directions:

1. Chop and place potatoes in a pan (skins on), cover with water, and boil until you can stick a fork in the potatoes easily.

2. Once the potatoes are fork tender, drain in a colander and set aside until cooled to room temperature, about 30-45 min. (Caution, the potatoes will be very hot when you drain them).

3. While potatoes are cooling, in a separate bowl, add all of the ingredients for the dressing. Stir until well combined, and set aside. The dressing will be on the thicker side.

4. Next, chop the rest of the salad ingredients and add to a large bowl.

5. Once the potatoes have cooled to room temperature, add them to the bowl with the rest of the salad ingredients, lightly stir to combine.

6. Add the dressing to the salad mix using a rubber scraper to remove all the dressing from the container it was mixed in.

7. Using the rubber scraper, stir the dressing into the salad until all of the ingredients are well coated.

8. Place in the fridge for 2 hours before serving to allow the flavors to marinate. Stir once while the salad is marinating in the fridge.

9. Serve cold.

** I use Follow Your Heart Veganaise with Grapeseed Oil.