Beer Hall Potato Salad
FROM CHEF DALE MACKAY
|2||cups baby new potatoes|
|2||tablespoons fresh dill, chopped|
|1||tablespoon white wine vinegar|
|⅛||teaspoon caraway, ground|
|1||tablespoon grainy Dijon mustard|
|2||tablespoons CO-OP GOLD Mayonnaise|
|⅓||cup CO-OP GOLD PURE Sauerkraut|
Prep time: 15 minutes
- Cover potatoes with two inches of water in a medium pot and season generously with salt. Bring to a boil, then reduce heat to a simmer until potatoes are cooked through but not mushy. Remove from heat. Place potatoes on a tray and cool in refrigerator. Quarter potatoes and set aside.
- In a medium-sized mixing bowl, combine dill, vinegar, capers, caraway, Dijon mustard and mayonnaise. Whisk to combine.
- Add potatoes and toss until well coated. Add sauerkraut and lightly mix to combine. Serve chilled.