German Potato Salad

By: http://www.vrg.org
Category: Side Dishes
This recipe is suitable for a: vegetarian diet.

Ingredients:
-----------------------------------------------------
1 1/2 cups sauerkraut (try a reduced sodium, organic variety)
1 apple, peeled and shredded or minced
1/2 Vidalia or other sweet onion, shredded or minced
1/3 cup apple or apricot juice
1 1/2 Tablespoons stone ground mustard
4 Tablespoons maple syrup
3/4 teaspoon caraway seed
1/2 teaspoon celery seed
Spike and freshly ground pepper to taste
About 1 1/2 pounds potatoes, any variety, diced
Tamari, to taste
3 strips tempeh or soy "bacon," crumbled or diced


Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees.
In an ovensafe bowl, combine sauerkraut, apple, onion, apple juice, mustard, maple syrup, caraway seed, celery seed, Spike, and pepper. Bake for 35 minutes.
Meanwhile, toss potatoes with a little tamari and Spike or pepper to taste. Place on a nonstick baking sheet and bake until tender. You may combine the potatoes and sauerkraut while hot, or you may cool them first. Crumble or chop the "bacon" on top; if using soy bacon, add right before serving (especially if you are serving the salad chilled) to keep the "bacon" crunchy.


Additional comments:
-----------------------------------------------------
You can serve this version of German potato salad hot, warm, or cold. To turn this salad into a main dish, simply add a large green salad and some hearty rye or pumpernickel bread.

Serves 6.



For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.