Vegan Recipe: Butterball Potato Salad


  • 3 -4 butterball or red (medium-sized) potatoes
  • Happy Gut fermented cucumber pickles or any pickle
  • salt & pepper
  • Optional: chopped cappers, chopped celery, thinly sliced onions, chopped up boiled egg, sriracha, chopped fresh parsley or basil or cilantro


  1. Quarter the potatoes and place in a pot of boiling salted water for 30 minutes.
  2. Meanwhile, dice pickles into largish bits.
  3. In a medium-sized bowl, add pickles, 1 -2 tablespoons of mayonnaise/veganaise, salt & pepper, and any of the optional ingredients you’re craving.
  4. Drain the potatoes well in a colander and add to the bowl.
  5. Mix well, taste and add for whatever flavors you’re missing.