Creamy Dilled Potato And Sauerkraut Salad
serves 4-6
The bright acidity of sauerkraut -- plus a hit of lemon zest and juice -- gives a lift to creamy dilled potato side salad that works well alongside fish, meats, leafy salads and sandwiches.
2 pounds waxy potatoes, red or white, peeled and cut into 1-inch dice
1 package sauerkraut, rinsed and drained
1 bunch dill, chopped
1/2 bunch parsley, chopped
1/4 cup mayonnaise
1/4 cup Greek yogurt
Zest and juice of 1 lemon
1/4 teaspoon freshly ground black pepper
prep: 20 minutes
total: 45 minutes, plus 2 to 3 hours to chill
stockpot
bowl
1. Put the potatoes into a large stockpot and cover with cold water. Generously salt the water and bring to a boil. Cook until potatoes are done and easily pierced with a knife, 15-20 minutes.
2. Meanwhile, in a bowl, combine the mayonnaise, Greek yogurt, lemon zest and juice, black pepper, chopped dill and parsley. Stir in the rinsed and drained sauerkraut.
3. Drain the cooked potatoes and let cool for 20 minutes before adding to the dressing and sauerkraut mixture. Refrigerate for 2 to 3 hours before serving to allow the flavors to develop.
