Savory kefir recipes
Kefir Potato Salad Dressing
Cool the potatoes before folding them into this mustard-herb kefir dressing. Add the sauce gradually and keep the pieces intact; the salad needs a coating, not a pool of dressing underneath.
Make it
Method
- Whisk the kefir, salt, and listed flavor ingredients until the sauce is even.
- Refrigerate for 15 minutes, then taste and adjust the salt.
- Fold through 500 g cooked potatoes only after they have cooled. Add one spoonful at a time near the end so the pieces stay intact.
- Keep the finished sauce and dressed potatoes refrigerated and use within two days, or sooner if the ingredients require it.
Mustard and herbs for cooled potatoes
Mustard and kefir give cooled potatoes enough acidity without a heavy mayonnaise base. Scallions and parsley keep each bite fresh rather than rich.
Cool the potatoes promptly
Spread cooked potatoes in a shallow container and refrigerate within two hours, or one hour in heat above 32°C. Keep the dressed salad at 4°C or below and use within two days. A picnic needs an ice pack, not just a lid.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Too sharp or too thin?
Too sharp? Add a little more plain kefir. Too thin? Chill it first, then whisk in strained kefir one spoonful at a time.