Recipe description
June 22, 2026
Potato salad with yogurt and pickles
Creamy potato salad with yogurt and pickles for gentle digestion.
83%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich potatoes and vegetables support gut-friendly digestion.
- Fermented ingredients (yogurt and pickles) add protein and beneficial microbes.
- Simple, balanced mix of protein, fiber, and moderate fat for easy weeknight meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
6
piece
Yoghurt
1
cup
Gherkin
3
piece
Egg
2
piece
Onion, red
1
piece
Mustard
1
teaspoon
Dill
1
teaspoon
Chives
2
teaspoon
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Boil the potatoes in salted water until tender, about 15-20 minutes.
2
Drain the potatoes and let them cool slightly before peeling and cubing.
3
In a large bowl, combine the cubed potatoes, yogurt, chopped pickles, salt, and black pepper.
4
Gently mix until everything is well coated.
5
Sprinkle fresh herbs on top before serving.
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Nutrition
280 kcal
Calories
9 g
Protein
38 g
Carbohydrates
4 g
Fiber
6 g
Sugar
8 g
Fat
2 g
Saturated fat
1.0 g
Salt
FAQ
Is this dish suitable for vegetarians?
Yes. It contains no meat or fish—made with potatoes, yogurt, pickles, and herbs.
Is it gluten-free?
Yes. The ingredients are naturally gluten-free, though watch for cross-contamination during prep.
What type of yogurt should I use and how much?
Use plain yogurt (regular or Greek) as the base; start with about 1 cup (240 ml) and adjust for desired creaminess.
Can I make it dairy-free or vegan?
Yes. Substitute plant-based yogurt (almond, soy, or coconut) and adjust seasoning if needed.
How should I store leftovers and how long will they keep?
Store in an airtight container in the fridge; they’re typically good for 2–3 days.
Should I serve it warm or cold?
Best served cold or at room temperature; refrigerate after making and before serving.
Can I customize with herbs or extra vegetables?
Yes. Try dill, parsley, or chives; add cucumber, celery, peas, or extra pickles for texture.
Are there considerations for lactose intolerance?
If lactose is an issue, use lactose-free yogurt or a plant-based yogurt.
Why yogurt and pickles together? What do they add?
Yogurt gives creaminess and protein; pickles provide tang and crunch, balancing flavors and texture.
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