2 cups chopped potatoes
2 tablespoons chopped pickle
¼ onion, diced
1 tablespoon Dijon mustard
1 tablespoon pickle juice
½ cup plain Latta Kefir
1 hard boiled egg
Sea salt and pepper for seasoning
Optional: 1 Tablespoon of organic mayo for extra taste

Remove skin from potatoes and cut them into bite-sized pieces. Boil potatoes for about 15 minutes until soft (test with a fork to make sure they’re tender), then rinse with cold water.
Boil 1 egg for 15 minutes, then rinse with cold water and remove shell. Slice into small pieces. Stir the mustard, pickle juice, kefir and mayo together in a large mixing bowl, then add pickles, onion and egg. Add the potatoes and stir well. Season with sea salt & pepper.
Chill in the refrigerator before serving.

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