Published 3rd July 2025
Recipe: Dill pickle potato salad
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This is not your average potato salad.
With probiotic-rich fermented pickles and Greek yogurt, plus prebiotic fibers from cooled potatoes and spring onions (aka scallions), this gut-friendly recipe is as delicious as it is nourishing.
It’s creamy, tangy, herby, and a guaranteed crowd-pleaser at summer gatherings.
Tip: If you can’t find fermented pickles (the kind stored in brine, not vinegar), regular pickles will still be tasty. You can always toss in a spoonful of sauerkraut for a boost of live cultures.
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
300 g (10.5 oz) new potatoes (about 8 small potatoes), halved or quartered
1 jar fermented pickles (or regular pickles if preferred)
2 tbsp pickle brine
2 tbsp Greek yogurt
1 tbsp extra virgin olive oil
20 g (about ¾ oz) fresh dill, finely chopped
4 spring onions/scallions, finely sliced
Salt and black pepper to taste
Method
Boil the potatoes in salted water for about 15 minutes, or until fork-tender.
Cool completely, either ahead of time or quickly using an ice bath. Cooling helps increase the resistant starch content, which supports beneficial gut bacteria.
In a large bowl, whisk together the pickle brine, Greek yogurt, olive oil, chopped dill, and a generous pinch of salt and pepper.
Add the cooled potatoes, chopped pickles, and spring onions to the dressing. Stir gently to coat everything evenly.
Taste and adjust seasoning as needed. Serve immediately or store in the fridge for up to 3 days.
