German-style potato-sauerkraut salad

Total Time
39 min
12 min
17 min
Olive oil provides a light dressing for this flavorful potato salad that mixes red potatoes and sauerkraut. Carraway seeds add a punch of earthy flavor to the mixture. The addition of protein brings in both flavor and protein, making this potato salad perfect for a one-dish meal. Or serve it with chicken or hamburgers. Potato salad, known as kartoffesalat in Germany, is usually served warm. it sometimes contains bold-flavored mustard to give it a little punch, which would be a great addition to our salad. This quick-to-make salad can be made ahead.


Uncooked red potato(es)

8 small, scrubbed

Smoked turkey breast

4 oz, skinless, cut into 1/2-inch pieces

Uncooked scallion(s)

2 medium, thinly sliced

Extra virgin olive oil

1 Tbsp

Caraway seeds

1 tsp, or up 1 1/2 teaspoons, crushed (optional)

Table salt

½ tsp

Black pepper

¼ tsp


12 oz, fresh, (bagged or jarred), undrained (about 2 cups), at room temperature


  1. Combine potatoes with enough salted water to cover by 1 inch in small saucepan and bring to boil. Reduce heat and simmer until potatoes are fork-tender, about 12 minutes. Drain and let cool about 5 minutes. Cut warm potatoes in quarters.
  2. Combine potatoes, turkey, scallions, oil, caraway seeds (if using), salt, and pepper in serving bowl. Add sauerkraut and gently toss until combined.
  3. Per serving: 2/3 cup