Such a delicious, hearty salad! It's made from the most everyday ingredients — nothing exotic, no anchovies, no capers needed)) My husband called it a "poor man's vinaigrette," and the flavor does have a similar vibe, though I have to say it's its own thing. The taste is perfectly harmonious and balanced, and it doesn't need any beets or peas)). You can serve this salad alongside meat, or enjoy it on its own as a light dinner. The most important thing is to use the right sauerkraut — it should be naturally lacto-fermented, and absolutely not the store-bought stuff made with vinegar. Here are two sauerkraut recipes from Kamelist: the classic dry-salted version — Sauerkraut (Dry Salt Method), and an easier but equally delicious option — Sauerkraut.
Ingredients:
- 300 g cooked potatoes (~3 pieces)
- 200 g sauerkraut
- 70 g pickled cucumbers
- 50 g onion
- 0.5-1 tsp mustard
- vegetable oil
- salt, pepper
How to cook potato salad with sauerkraut
Boil the potatoes in their skins in salted water, drain, and let them cool. Cut into chunks — not too small. Add the lightly squeezed sauerkraut, sliced pickled cucumbers, and onion. If you don't like the sharp bite of raw onion in your salad, pour boiling water over the sliced half-rings before adding them — I always do this, but it's a matter of taste.
Add vegetable oil and mustard to taste. You can use any vegetable oil you like — if you enjoy unrefined oil, go for it; otherwise, use refined vegetable oil. I used refined olive oil. Don't be stingy with the oil — that's what makes it tastier. Add a little salt and a generous amount of freshly ground pepper! Toss everything together. The salad is ready — you can eat it right away, or let it sit for a bit to let the flavors meld.
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