Beer Hall Potato Salad

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Beer Hall Potato Salad
FROM CHEF DALE MACKAY
Ingredients
2   cups baby new potatoes

  salt
2   tablespoons fresh dill, chopped
1   tablespoon white wine vinegar
1   tablespoon capers
  teaspoon caraway, ground
1   tablespoon grainy Dijon mustard
2   tablespoons CO-OP GOLD Mayonnaise
  cup CO-OP GOLD PURE Sauerkraut

 

Directions

Prep time: 15 minutes
Serves: 4

  • 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.
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