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Sauerkraut Potato Salad


sauerkraut potato salad

Sauerkraut Potato Salad

Serves 4 to 6

(Gluten-free, nut-free, peanut-free, soy-free)


Fancy or humble, with mayo or without, potato salad is a must-have on summer menus. This recipe for Sauerkraut Potato Salad is so simple to make but absolutely sublime to eat. We left out the mayonnaise in favor of a lighter, lip-smacking approach that uses sauerkraut, mustard, and capers. It's an addictive combination and one that works well with grilled foods like your favorite plant-based hot dog or burger. And by using a little of the cooking water from the potatoes instead of oil or mayonnaise, this Sauerkraut Potato Salad scores points as a low-fat dish.


And in case you thought potatoes were only a guilty indulgence, you might be interested to know that they can help keep your gut healthy (hello, immune system!), are packed with potassium (more than bananas) which can help lower blood pressure, and they're also loaded with magnesium–something your body uses to make protein and store energy.


But most of us don't eat potatoes because they're healthy: We eat them because they are delicious! Serving this Sauerkraut Potato Salad warm is the best way to go: It's unexpected and comforting in a different way than a cold potato salad, but suit yourself and serve it any way you like. And while potato salad is considered a summer side, Sauerkraut Potato Salad is fabulous in the fall!


Ingredients

2 pounds thin-skinned potatoes (like Yukon Gold or red potatoes), skins on

¼ cup apple cider vinegar

2 tablespoons maple syrup

2 tablespoons whole grain mustard (or use your favorite yellow mustard)

2 tablespoons capers, chopped

2 large cloves garlic, minced or pressed

¾ teaspoons salt

1 ½ cups canned, jarred, or bagged sauerkraut


Directions

Cut potatoes into uniform-sized chunks, preferably 1 1/2 to 2 inches. Place them in a large pot of salted water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain, reserving about 1 cup of the cooking water.


In a large bowl, stir together the vinegar, syrup, mustard, capers, garlic, and salt. Transfer the warm potatoes to the bowl and toss to thoroughly combine. Add sauerkraut and toss again. Use a little of the reserved cooking water, several tablespoons at a time, to loosen as you mix to combine all the ingredients. Serve warm, room temperature, or chill for about 30 minutes to an hour before serving.


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