Potato salad, in all its many varieties, is a summer favorite. Fancy or humble, with mayo or without, it's a dish that comforts, satisfies, and delights us. Often eaten only as a guilty pleasure because of their high-carb reputation, we'd all be wise not to dismiss them without first embracing the potato's positive characteristics. Potatoes can keep your gut healthy (hello, immune system!), are packed with potassium (more than bananas) which can help lower blood pressure, and they're loaded of magnesium–something your body uses to make protein and store energy. You may not know that potatoes are also high in calcium, vitamin C, and folate.
But most of us don't eat potatoes because they're healthy: We eat them because they are delicious! In this recipe, we left out the mayonnaise in favor of a lighter, lip-smacking approach that uses sauerkraut, mustard, and capers. It's an addictive combination and one that works so well with grilled foods like our vegan kielbasa or your favorite vegan hot dog or sausage. Using a little of the cooking water from the potatoes instead of oil loosens up the salad and boosts the flavor. I think serving it warm is the best way to go: It's unexpected and comforting in a different way than a cold potato salad, but suit yourself and serve it any way you like, but do be sure to serve it this summer!
Cut potatoes into uniform-sized chunks, preferably 1 1/2 to 2 inches. Place them in a large pot of salted water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain, reserving about 1 cup of the cooking water.
In a large bowl, stir together the vinegar, syrup, mustard, capers, garlic, and salt. Transfer the warm potatoes to the bowl and toss to thoroughly combine. Add sauerkraut and toss again. Use a little of the reserved cooking water, several tablespoons at a time, to loosen everything and combine all the flavors. Serve warm or chill for about 30 minutes to an hour before serving.
Cut potatoes into uniform-sized chunks, preferably 1 1/2 to 2 inches. Place them in a large pot of salted water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain, reserving about 1 cup of the cooking water.
In a large bowl, stir together the vinegar, syrup, mustard, capers, garlic, and salt. Transfer the warm potatoes to the bowl and toss to thoroughly combine. Add sauerkraut and toss again. Use a little of the reserved cooking water, several tablespoons at a time, to loosen everything and combine all the flavors. Serve warm or chill for about 30 minutes to an hour before serving.
Outstanding! what a quick yummy satisfying dish, sure to please all…Thank you!
Delicious! If you like tangy, vinegary things then this is for you! (and me!) I used a 1.5# bag of baby gold, red and purple potatoes and adjusted the dressing amount accordingly. I also smashed about 3 or 4 of the potatoes after boiling because I like things messy. I had it warm and look forward to having it chilled tomorrow. Thank you for the recipe!
Delicious and easy! I didn’t have capers so I substituted sliced green olives with pimentos.