Bowl of Salad
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Potato Salad with Sauerkraut
Czech
  -   Bramborový Salát s Zelím
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
30 min  
Yes
If you would like something a little different in a potato salad, perhaps a little lighter, yet still flavorful, or perhaps one that is dairy free, this may be your solution. The sauerkraut flavor is not particularly assertive.


2
5
5
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3
1/2
1
1
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#
oz
oz
---
T
t
t
T
---
Potatoes (1)  
Sauerkraut
Onion (2)
-- Dressing
Oil (3)
Caraway Seeds
Salt
Vinegar, white wine
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Make   -   (20 min + chill if desired)
  1. Peel POTATOES and cut to the size you would like. The chunks in the photo example were about 3/4 inch. Place in a pot of cold water, bring to a boil and cook until just tender, being careful not to over-cook. Drain.
  2. Drain Sauerkraut and chop fine. Chop Onion fine. Mix.
  3. Mix all Dressing items.
  4. While Potatoes are still warm, tumble lightly with the Sauerkraut mix, then pour the Dressing over and tumble to blend.
  5. Serve warm or chilled.
NOTES:
  1. Potatoes:   White Rose, or similar all purpose potatoes work fine here. Red can be used, with a little more crumbliness. For details see our Potatoes page.
  2. Onion:   Sweet onion can be used in place of regular onion if you wish. For details see our Onions page.
  3. Oil:   Any good salad oil can be used, but I use a not too assertive virgin olive oil.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
esv_potsals1 140823 ccw95   -   www.clovegarden.com
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