Ingredients for Black Forest Potato Salad
- 1.5 pounds Yukon Gold potatoes
- Cider Vinegar
- Vegetable Oil
- 2 tablespoons water
- 1/4 teaspoon freshly ground black pepper
- 1 cup sauerkraut (drained)
- Green Onion
- 1/4 cup chopped fresh parsley
- Salt to taste
- Tart Apple
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How to Make Black Forest Potato Salad
- Peel and cube 1.5 pounds of Yukon Gold potatoes into 1-inch pieces.
- In a 2-quart saucepan, bring 2 inches of water to a boil. Add the potatoes, cover, and cook over medium heat for 12-15 minutes, or until tender but not mushy.
- While the potatoes cook, prepare the dressing: In a large bowl, whisk together 1/4 cup apple cider vinegar, 1/2 cup olive oil, 2 tablespoons water, and 1/4 teaspoon freshly ground black pepper.
- Add 1 medium apple, peeled, cored, and diced, to the dressing and gently toss to combine.
- Once the potatoes are cooked, drain them thoroughly and let them cool slightly.
- Add the cooked potatoes, 1 cup sauerkraut (drained), 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley to the apple mixture.
- Gently toss everything together until well combined.
- Season with salt to taste. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
28g
Fat
5g
Carbs
19g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Lunch Salads Side Dishes Potatoes Vegetables German Easy European Potluck Dinner Party Holiday Event Kosher Low Fat Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something To Go
