Sunday, July 6, 2014

Sauerkraut and Dill Potato Salad

     Is there any side dish that screams "summer" more than the ubiquitous potato salad?  Probably, but for today we will say "no!" I love potato salad in all forms. American, German, Amish, Venusian. Just slap it on my plate and I'm good to go. This particular potato salad came about on the 4th of July. We didn't really have any side dishes for our grilled meats, so I decided to go with potato salad. We had potatoes. I considered making Dill Pickle Potato Salad, but then decided I needed to add sauerkraut. It just seemed like a good idea. It was. This is a rock solid potato salad that went great with brats and steaks. Give it a try and tell me what you think! Unless you think it sucks. Then I don't want to hear about it. As always, notes are in blue.

Sauerkraut and Dill Potato Salad

  • 5 medium potatoes, washed and scrubbed, then cut into 1" cubes (peel them if you want. We didn't. As for potato type, we used plain old Idahos)
  • 1 jar (24 ounces) jarred sauerkraut, drained
  • 4 large green onions, chopped
  • juice of 1 small lemon
  • 2 teaspoons dill weed
  • 4 tablespoons mayonnaise
  • black pepper to taste
  1. Boil potatoes in lightly salted water until easily pierced with a fork (don't overcook the potatoes, or they'll break up when you go to mix the salad. The Wife called the consistency we wanted, "not quite baked potato"). Allow to cool for a few minutes
  2. In a large bowl, combine the potatoes with all the other ingredients. Mix gently to incorporate all the ingredients. Chill in the refrigerator at least 30 minutes.
Good times!

1 comment:

  1. Looks like a great side dish to bring along to any summer cookout- not just the Fourth of July. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.