Name: Sauerkraut Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs thin-skinned potatoes (like Yukon Gold or red potatoes); ¼ cup apple cider vinegar; 2 tbsp maple syrup; 2 tbsp whole grain mustard (or use your favorite yellow mustard); 2 tbsp capers, chopped; 2 large cloves garlic, minced; ¾ tsp salt; 1 ½ cups sauerkraut

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. 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.

2 lbs thin-skinned potatoes (like Yukon Gold or red potatoes)

¼ cup apple cider vinegar

2 tbsp maple syrup

2 tbsp whole grain mustard (or use your favorite yellow mustard)

2 tbsp capers, chopped

2 large cloves garlic, minced

¾ tsp salt

1 ½ cups sauerkraut

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.