My husband said after dinner, “This is really good. The flavors all go really well together,” in a rather surprised tone. Surprise? After all these years? Don’t doubt me, my man. 🙂
If you can’t decide whether to have potato salad or a green salad, why not just have both?
Probiotic Chicken Potato Salad with Salsa Dressing
5 to 6 servings
- 6 medium red potatoes, scrubbed and unpeeled
- 1 pound boneless skinless chicken thighs (or sub in any precooked chicken parts)
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 cup fermented salsa
- 1/3 cup cultured sour cream
- 1/3 cup fermented mayonnaise (I recommend expeller pressed coconut oil or a very mild olive oil)
- 1 teaspoon lime juice
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon black pepper
- Lettuce of choice
- 2 to 3 fermented eggs, sliced or quartered
Place potatoes in a crockpot. Lay chicken over the top and pour in enough water to cover just the potatoes. Cook on low for 8 hours.
Remove chicken and shred or chop. Drain potatoes. Cut into bite-sized pieces and return to crockpot; add butter and salt and stir until the butter melts. Let the chicken and potatoes cool; they don’t need to be cold or room temp, but no hotter than lukewarm or your probiotics are gone. Mix salsa, sour cream, mayo, lime juice, mustard, and pepper in a small bowl.
Place lettuce on a plate, top with potato chunks and chicken pieces, drizzle with dressing (thin with a little milk or buttermilk if it’s too thick), and garnish with egg.
If you have leftovers, they may need a bit more salt since the potatoes like to suck up flavor. You could also substitute smoked salmon, ham, or some other flavorful meat for the chicken.
(**Shared at the Probiotic Food Challenge Linky, Fight Back Friday, and Living Well Blog Hop #24**)
yes, why should you have to choose! so satisfying to make your own.
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This sounds super yummy! Thanks for linking to my Fermented Purple Eggs 🙂
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Thank *you* for posting it! They were so pretty.
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Your husband is one luck man! That potato salad looks absolutely out of this world.
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Agreed, I noticed the fermented salsa is a great touch.
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