German-style potato-sauerkraut salad
Uncooked red potato(es)
8 small, scrubbed
Smoked turkey breast
4 oz, skinless, cut into 1/2-inch pieces
2 medium, thinly sliced
Extra virgin olive oil
1 tsp, or up 1 1/2 teaspoons, crushed (optional)
12 oz, fresh, (bagged or jarred), undrained (about 2 cups), at room temperature
- 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.
- Combine potatoes, turkey, scallions, oil, caraway seeds (if using), salt, and pepper in serving bowl. Add sauerkraut and gently toss until combined.
- Per serving: 2/3 cup