Savory kefir recipes
Kefir Potato Salad Dressing
Dijon and kefir give cooled potatoes a clean acidity without a heavy mayonnaise coating. Scallion and parsley bring freshness to a naturally starchy dish. This is a potato-salad dressing, not a soup or marinade. Whisk it smooth, then fold it through potatoes that have cooled completely so the kefir stays fresh and the salad does not turn watery.
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 or dressed salad refrigerated and use within 3 days.
Why these flavors work
Mustard and kefir give cooled potatoes enough acidity without a heavy mayonnaise base. Scallions and parsley keep each bite fresh rather than rich.
Store it
Keep it covered in the refrigerator and use it within 3 days. Stir before serving.
A substitution that works
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.
If the texture is wrong
Too sharp? Add a little more plain kefir. Too thin? Chill it first, then whisk in strained kefir one spoonful at a time.