Black forest potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | (4 medium) potatoes cut into 1/3-inch slices |
| ⅓ | cup | Cider vinegar |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Pepper |
| 1 | cup | Diced tart red apples |
| 1 | pounds | Light Polish sausage sliced 1/3 inch thick |
| 10 | ounces | Sauerkraut; rinsed and thoroughly drained |
| ¼ | cup | Sliced green onions |
| ¼ | cup | Chopped parsley |
| Salt, to taste | ||
Directions
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.
Menu: Crusty Peasant Bread, Chocolate Frozen Yogurt with Fudge Sauce and Cherries
Nutritional Information Per Serving: 460 calories; 29 g fat; 410 mg cholesterol; 1340 mg sodium; 35 g carbohydrate; 4 g fiber; 20 g protein.
Source: The Potato Board <recipes@...>