08 Nov Ruby Potato Salad
Introducing our vibrant and flavorful Ruby Potato Salad, a delightful twist on a classic favorite. This salad celebrates the rich and tangy notes of our Ruby Perfection Sauerkraut, elevating every bite with its unique flavor profile and exceptional nutritional benefits. Crafted with care, this recipe combines tender baby potatoes, thinly sliced spring onions, and a homemade mayo infused with the goodness of egg yolks, apple cider vinegar, and Dijon mustard.
But the star of the show? Our Ruby Perfection Sauerkraut, adding a burst of color and tangy crunch to every mouthful. Packed with probiotics and digestive enzymes, sauerkraut not only enhances the flavor of this salad but also supports gut health and immunity.
Simple to prepare and bursting with freshness, our Ruby Potato Salad is perfect for picnics, potlucks, or as a satisfying side dish any day of the week. Serve chilled and savor the delicious combination of flavors and textures that will leave you craving more. Experience the joy of wholesome eating with our Ruby Potato Salad, where every bite is a celebration of flavor and wellness.
Save RecipeIngredients
- What you’ll need -
- 8-10 baby potatoes
- ½ cup Ruby Perfection Sauerkraut
- 2 spring onions
- For the mayo
- 3 egg yolks
- 1 Tbsp apple cider vinegar
- 1tsp sea salt
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 cup extra virgin olive oil
Instructions
- The how to -
- 1/ Wash potatoes and cut into halves. Bite sized portions work best so if they’re a bit bigger, cut into quarters.
- 2/ Boil or steam potatoes for approx 15 mins until soft but still firm. Note - If you overcook them here, they fall apart in the salad and go mushy. Keep an eye on them and poke with a skewer. Allow potatoes to chill completely.
- 3/ To make the mayo, place egg yolks in blender and blend. Add vinegar, honey, mustard and salt and blend a little more. Pour in oil slowly to emulsify.
- 4/ Combine cooled potatoes, thinly sliced green onion, homemade mayo and our Ruby Perfection into a salad bowl and combine.
- 5/ Season with salt and pepper and top with green onion for the garnish. Cover and chill for 1-2 hours before serving. Keep covered in the fridge for up to 3 days.
No Comments