German-style potato-sauerkraut salad
1
Points®
Total time: 39 min • Prep: 12 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked red potato
8 small, scrubbed
Smoked turkey breast without skin (non-deli style)
4 oz, cut into 1/2-inch pieces
Scallions
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
Sauerkraut
2 cup(s), drained, bagged or jarred, undrained, at room temperature
Instructions
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
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