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Prebiotic potato, dill & cucumber salad

Elevate your spring salads with this deliciously indulgent, hearty, and nutritious prebiotic-rich potato salad.

Did you know that cooking and cooling your potatoes turns the starch into resistant starch, which is a type of carbohydrate that acts as a prebiotic? Prebiotics promote the growth and activity of the beneficial bacteria that live in your gut. The apple cider vinegar, garlic, herbs, and other veg make this a highly nutritious salad that your gut will thank you for. For beautiful, artisan vinegars, check out Ana’s Farmacy!


  • 7 medium potatoes
  • 1 red onion
  • ½ cucumber
  • 1 TBSP apple cider vinegar
  • 1 TBSP Dijon mustard
  • 2 TBSP olive oil
  • 2 TBSP fresh dill / 1 TBSP dried
  • Juice of 1 lemon
  • 3 garlic cloves minced (more to taste)
  • Salt and pepper to flavour


  1. Peel and chop potatoes into bitesize pieces and boil in lightly salted water until cooked (approximately 10-15 minutes). Drain and set aside to cool.
  2. In the meantime, combine the apple cider vinegar, mustard, olive oil, dill, garlic, salt and pepper and stir well.
  3. Peel and half the onion and slice into thin semi-circles. Using a knife or vegetable peeler, thinly slice the cucumber.  Top tip: using a vegetable peeler creates wafer-thin slices that fold nicely into the salad.
  4. Add the onion, cucumber and dressing to a large bowl and mix. Once the potatoes have cooled, add to the bowl and stir gently until combined.
  5. Serve and enjoy!

To learn about the importance of prebiotics, check out Everything you need to know about prebiotics and Shann’s post I’m a gut health expert – here’s why I take PREbiotics every day..

Feel free to get in touch with our Nutritional Therapists via live chat, 8 am to 8 pm on weekdays, to have your questions answered!

Questions? Talk to a Nutritional Therapist on live chat!

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