30-Minute Probiotic Purple Potato Salad
A vibrant twist on classic potato salad featuring purple gemstone potatoes tossed in a tangy kraut-based vinaigrette. The combination of fermented sauerkraut, dill pickles, and apple cider vinegar creates a probiotic-rich side dish that supports gut health while delivering bold, zesty flavors. Perfect for summer barbecues, potlucks, or as a healthy accompaniment to grilled meats. The whiskey dill sauerkraut and grainy mustard add sophisticated depth, while the colorful purple potatoes make this salad a stunning centerpiece that's as nutritious as it is eye-catching.
Ingredients
- ½ lb Melissa's gemstone potatoesfingerling potatoes1:1availability
similar waxy texture
- 1 cup Bubbies dill pickles, diced
- 1 cup Cleveland Kraut whiskey dill, drained
- ½ cup celery, finely chopped
- ¼ cup scallions, finely chopped
- 1 Tbsp sea salt
- 1 Tbsp grainy mustardDijon mustard1:1dietary
smooth texture preference
- 2 Tbsp liquid from Cleveland Kraut whiskey dill
- 2 Tbsp Heinen's raw apple cider vinegar
- ¼ cup Heinen's extra virgin olive oil
Instructions
- 1
Add potatoes to a large pot of cold water
- 2
Turn heat to high and bring to a boil
- 3
Add sea salt
- 4
Reduce heat to medium and bring to a gentle boil
- 5
Cook until just fork tender
- 6
Drain in colander and let cool to room temperature
- 7
Cut each potato in half lengthwise and crosswise
- 8
Add mustard to a large bowl with a pinch of salt, kraut liquid and vinegar
- 9
Whisk together and slowly add olive oil, whisking until light and creamy
- 10
Add cooled potatoes, diced pickles, sauerkraut, celery, scallion and dill to the dressing bowl
- 11
Stir gently until coated
Tips
Use waxy potatoes like fingerlings or small red potatoes if gemstone potatoes aren't available for the best texture that holds together when mixed.
Reserve some sauerkraut liquid when draining to adjust the tanginess of the vinaigrette to your taste preference.
Let the salad rest for 30 minutes before serving to allow flavors to meld and the potatoes to absorb the probiotic-rich dressing.
Good to Know
Refrigerate for up to 3 days in an airtight container
Can be made 1 day ahead; flavors improve overnight
Serve chilled or at room temperature
Common Mistakes
Don't overcook potatoes to avoid mushy texture that breaks apart when mixing
Add olive oil slowly while whisking to prevent vinaigrette from breaking
Let potatoes cool completely before adding dressing to prevent wilting other ingredients
Substitutions
similar waxy texture
less complex flavor
FAQ
Can I use regular potatoes instead of purple ones?
Yes, any waxy potato like red, fingerling, or Yukon Gold will work well. The purple potatoes mainly add visual appeal and slight nutritional benefits.
What if I can't find whiskey dill sauerkraut?
Regular sauerkraut works fine, though you'll lose some complexity. You can add a splash of pickle juice for extra tanginess and flavor depth.
How long will this keep in the refrigerator?
The salad stays fresh for up to 3 days refrigerated. The flavors actually improve after the first day as ingredients meld together.