Sauerkraut and Potato Salad – Large.jpg


Two humble ingredients made into a bold variation on a traditional Slovenian potato salad.

SERVES 4 (as a side dish)
From Bite Magazine
Recipe by Aaron Brunet

500g waxy potatoes, boiled and peeled
1 red onion, peeled and thinly sliced
1 tablespoon vinegar
½ cup hot water
5 cloves garlic, finely minced
½ cup parsley, finely chopped
½ to ¾ cup Living Goodness Sassy or Naked Kraut
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons capers
2 tablespoons quality olive oil

• Boil potatoes until cooked but still firm. An easy way to peel recently boiled potatoes is to put them in a bowl of cold water so the skin shrinks and they are cool enough to handle. Use a small knife and pull the skin gently so it comes away cleanly, dipping the knife into the cold water regularly to clean off the starch.
• Place the red onion in a bowl and add salt, vinegar and hot water, stirring to mix. Leave for 5 minutes then drain the liquid off.
• Slice potatoes thinly (approx 5mm) and add to a big bowl with the remaining ingredients. Toss well, then gently fold in red onions – they’ll be a lovely bright pink after they’ve soaked.