I made this German Sauerkraut Potato Salad Saturday evening to have after our hike on Sunday. I love German-style potato salad–tart and vinegary instead of the traditional creamy and sweet.
I happened to have a can of sauerkraut in the fridge, so I added some into the mix at the end and it’s really the perfect flavor compliment.
Traditionally, German potato salad is served warm but I think the flavors are much more pronounced after a night in the fridge.
German Sauerkraut Potato Salad
6 red potatoes, diced
1 cup water
1/2 cup white vinegar
1/2 cup apple cider vinegar
3 tablespoons sugar
1/4 cup stone ground mustard
1 cup sauerkraut
salt, to taste
pepper, to taste
Place potatoes in a large pot and cover with water. Bring to a boil then reduce to a simmer and cook until soft, about 7-10 minutes, then drain.
Meanwhile, combine water, vinegars, sugar, and mustard in a large cast iron pan. Bring to a simmer and reduce for 8-10 minutes, or until slightly thickened.
Add back potatoes and stir in sauerkraut. Season with salt and pepper to taste.
Serve warm or place in fridge (this will help build the flavor).
Time: 25 minutes