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 | |
| ⅛ | teaspoon caraway, ground | |
| 1 | tablespoon grainy Dijon mustard | |
| 2 | tablespoons CO-OP GOLD Mayonnaise | |
| ⅓ | 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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