Kefir Potato Salad

This classic dish has half the fat of traditional versions, plus a probiotic kick! Our kefir potato salad will definitely be a hit at your next gathering!

Servings: 6


  • 1 ½ lbs. red potatoes (about 12 small)
  • 1/4 cup mayonnaise
  • 3 Tbsp Lifeway Organic Plain Whole Milk Kefir
  • 1 Tbsp stone ground mustard
  • ½ tsp black pepper
  • ½ tsp salt
  • ¼ cup chives, chopped fine
  • ¼ cup chopped celery (1 stalk)


  1. Cover the potatoes in cold water and salt the water generously.
  2. Bring to a boil and let cook, uncovered for about 15 minutes until the potatoes are tender.
  3. Drain and let cool. Whisk together the mayonnaise, kefir, mustard, black pepper, and salt in a small bowl and set aside.
  4. When the potatoes are cool enough to touch but still warm, slice them into ½-inch chunks and transfer to a large mixing bowl. Pour the dressing over the warm potatoes and stir to coat.
  5. Mix in the celery and chives and refrigerate for at least one hour or overnight.
  6. Before serving, season with additional salt and pepper to taste. Add more kefir if necessary or you desire a creamier texture.
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