Today’s recipe is something I’ve been trying to do for ages! A healthy, dairy and egg free gluten free potato salad that’s also great for your gut! Traditional potato salad recipes often rely on cream, milk or egg; which also up the fat content. However, this probiotic vegan and gluten free potato salad recipe uses a mixture of apple cider vinegar and dairy-free coconut yoghurt and packs in some veg with shredded apple and sauerkraut!
My dairy free gluten free potato salad: The Ingredients
- Red Cabbage. Ideally, using red sauerkraut will give this recipe a probiotic boost (more on why sauerkraut is good for your gut here). This can be shop bought or homemade. I’ll add to this post soon a separate link to a guide on making your own sauerkraut but if you haven’t got any to hand, red cabbage still packs plenty of punch (and don’t worry, we’ll be using coconut yoghurt which is a source of probiotics t00!)
- The dressing uses apple cider vinegar (I used Mr Organic’s turmeric apple cider vinegar as that has a nice kick to it, but any cider vinegar will help create some real zest! Apple cider vinegar is great for things like indigestion and heartburn and just gut health in general.
- Coconut Yoghurt. Of course, there are many variations of dairy-free yoghurt and most come with live cultures. I usually avoid too much coconut yoghurt as it’s high in fat (which can trigger my gut) but this recipe only needs a small amount.
- I also used Sainsbury’s Taste the Difference British Gems as this recipe is part of their Foodies 100 campaign to show just how versatile British Gem potatoes can be. I was tasked by Sainsbury’s to create a healthy summer recipe with their British Gems now they’re in season. When shopping for supermarket fruit and veg, one thing that really is important to me is that they’re fresh. Luckily Sainsbury’s British Gems are delivered to the store within 48 hours of being harvested; making this the freshest potato salad around!
My dairy free and gluten free Potato Salad: What to serve with it?
There are a few different options for serving this dairy and gluten free potato salad. Salmon and fish all work really well. When I cooked this, I actually had it with Oumph-which is a new vegan meat replacement product I’m loving at the moment! But the possibilities are endless and making a big batch means it makes great leftovers too! Got some extra potatoes, I’ve linked below to a few more yummy potato recipes from my fellow bloggers.
Slimming World Syn Free Hasselback Garlic & Cheese Baby Potatoes
BRITISH GEM POTATOES WITH WALNUT, PARSLEY & GRUYÈRE PESTO DRESSING
Is this vegan gluten-free potato salad low fodmap friendly?
I share a lot of low FODMAP recipes and this one can be easily made low FODMAP too! The good news is the quantities of potato, chives, sauerkraut, apple cider vinegar and coconut yoghurt for this gluten-free potato salad are all low FODMAP friendly. 2 tablespoons of apple are low FODMAP friendly so you may wish to substitute the apple for carrot or simply use less off it.
Vegan Gluten Free Potato Salad: The Recipe
Probiotic Vegan Potato Salad
Ingredients
- 1 kg Sainsbury's British Gem Potatoes
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/4 lemon
- 1 large apple
- 1/4 red cabbage (or 4tbsp of red sauerkraut)
- 4 tbsp coconut yoghurt
- 1 tbsp dairy-free butter
- A sprinkling of chives
Instructions
- Bring water to the boil and add potatoes. Cook for approx 15 minutes.
- Meanwhile, shred (I use my Veggie Bullet's shredded setting) or finely dice apple and cabbage (if using fresh cabbage). Place in a large bowl.
- In a separate, small mixing bowl add the olive oil and apple cider vinegar and mix well with a spoon to make your dressing.
- Stir in the coconut yoghurt to the dressing until properly coated.
- Squeeze 1/4 lemon into the dressing mix and stir with a spoon.
- Once potatoes are cooked (this took me 15 minutes but check after 10) drain and stir through 1 tablespoon of dairy free butter.
- Add potatoes to the large bowl with the apple and cabbage. Mix well until evenly distributed.
- Finally, add the dressing to the large bowl; stirring to ensure equally coated.
- Add a sprinkle of chives to serve.
Now this sounds like an interesting potato salad. I totally admit I adore potato salad and I love the fact this is free from all different things which may cause issues for some people.
Oh wow that is SO colourful! I love food that tastes good and also looks good and this sounds great! I will definitely be trying it!
That looks really delicious and those bright, purple shades are really gorgeous.
Oh this looks so good. I’m a massive potato salad fan but hate eggs so this is perfect for me and for the summer! Thank you.
This sounds so delicious too, I’m not vegan but I really appreciate the effort of vegan food and find that it often tastes better!
Looks delicious and the ingredients are super-healthy!
Gotta try out this one. I will probably add steamed Swiss chard or spinach for an extra kick of iron. Goes perfectly with vitamin C-rich cabbage.
Thanks for sharing, Jenna—best wishes!
We’re having a BBQ at the beginning of next month and I’ll definitely give this a try. I’m dairy free so to be able to find great recipes is quite difficult. THANK YOU xxx
I love how colourful and healthy it is! I’ve had these potatoes and they are so delicious
I love egg salad (and potato salad!) and your recipe sounds great (not to mention it looks STUNNING). I’ve pinned it, and I’ll be looking for an opportunity to try it out!