Sauerkraut Potato Salad
This potato salad is amazing, and the only one I made all summer. A non-mayo based potato salad is such a refreshing change. This is fresh, feisty and a crowd pleaser - I took it along to an anniversary garden party and subsequently received a request to bring it to it another, and have also had several requests for the recipe. Original below:
Sauerkraut and Herb potato salad - By Georgina Hayden
750g new potatoes
1 garlic clove, peeled and finely chopped
1 red onion, peeled and finely chopped
2 tbsp red wine or cider vinegar
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
3 tbsp extra virgin olive oil
1 heaped tsp dijon mustard
2 tsp honey
100g sauerkraut, roughly chopped
1/2 tsp caraway seeds, crushed
1/2 bunch of dill, leaves only, finely chopped
A few mint or tarragon sprigs, leaves only, finely chopped
Bring large pan salted water to boil, place potatoes in pan, cook 15 mins or until tender. Drain and leave to steam dry around 5 mins.
Meanwhile, place garlic and onion in large mixing bowl with vinegar, salt and pepper. Leave at least 5 mins, whisk in oil, dijon and honey.
Add sauerkraut and caraway.
When potatoes are dry but still hot, stir into the mixing bowl with the dressing. Leave to cool completely, adjust seasoning as needed. When cooled, stir in the fresh herbs and serve.
I usually doubled the recipe and cooked the potatoes in the instant pot, used finely sliced sauerkraut and generously eyeballed the caraway which I did not bother to crush. I have never made it with mint and I can’t really imagine that combining nicely with sauerkraut - if you try mint I’d be interested to know how it worked out!
This salad goes well with many things but grilled chorizo and smoked mackerel are my top recommendations.
