This recipe is packed with lots of healing foods. To start with, cold potatoes are high in resistant starch which is a prebiotic, or food for the good bacteria. Resistant starch helps beneficial bacteria to colonize the gut for them to stay there longer and be more effective.
Furthermore, the recipe contains actual probiotic-rich foods such as sauerkraut. You can replace it with lacto-fermented dill pickles (not the ones in vinegar).
Developing this recipe took me back to my Eastern European roots where potatoes and sauerkraut are staple foods. I still remember my mom making this salad for large family gatherings, and this salad always got high praise. Since I’m not a fan of Polish cuisine, this recipe caught my interest only because of its healing properties and the idea of putting probiotic-rich food together with a prebiotic in one meal.
If you have a problem with nightshades, I do not recommend this recipe. Instead, go to my article about resistant starch and look for other culinary options (yes, there are a few there).
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- 2 lb red potatoes with skins on, quartered if they are large
- 1 tbsp sea salt
- 4 strips of bacon from pasture-raised pigs
- ¾ cup sauerkraut (lacto-fermented, not in vinegar), chopped
- 2 tbsp Dijon mustard
- ¼ cup chopped spring onions
- ¾ cup mayo (if avoiding eggs, use this recipe: https://hormonesbalance.com/recipes/eggless-mayonnaise/)
- ¼ cup of brine from ferments or 2 tbsp apple cider vinegar
- Preheat the oven to 350F.
- Boil the potatoes with skins on in salted water for 45 minutes or until they become soft.
- Bake the bacon strips for 45 min or until nicely browned.
- Pour out the potato water and let the potatoes cool off.
- Cut them to ½-inch cubes.
- Combine with all the remaining ingredients and fold them in gently.
- Taste and adjust based on your preferences.