This potato salad is the elevated, delicious, and herby side dish you should add to your arsenal for BBQs, family gatherings, and summer festivities. wildbrine Dill Garlic Kraut adds tart, bright notes to what is a traditionally heavy, creamy dish. Make it the day before and simply pull from the fridge on the day of. Don’t be afraid of the prep time – most of it is in candying the red onions which you can easily set to simmer and and barely pay attention to while going about your day.
1 c. wildbrine Dill Garlic Kraut, drained, reserve liquid
8 large Yukon Gold potatoes, scrubbed and large diced
1 c. cornichons, rough chopped
¼ c. fresh, flat leaf parsley, rough chopped
1 c. plain Greek yogurt
¼ c. grain mustard
¼ c. wildbrine Dill Garlic Kraut liquid
Candied Red Onions
1 red onion, small rough chopped
2 Tbsp. brown sugar
2 Tbsp. honey
1 c. red wine
1 Tbsp. balsamic vinegar
¼ c. water
Salt & pepper to taste
In a small sauce pot combine onion, brown sugar, honey, red wine, balsamic vinegar, water, pinch of salt and pepper. Place on stove over low heat until liquid is barely simmering. Reduce until all liquid is gone. Be sure to stir occasionally as it cooks. Once the liquid is gone, remove the onions from the pot and set aside to cool to room temperature.
Prep Time: 1.5 hours | Cook Time: 1 hour | Chilling Time: 1 hour to Overnight
1) While onions are reducing, place potatoes into a large pot of salted water – water should taste salty like the sea. Cook until just tender, between 10-20 minutes depending on the size of your potato pieces. Strain and set aside to cool at room temperature.
2) In a large mixing bowl, combine the yogurt, mustard, kraut liquid, and parsley. Mix well and season with salt and pepper to taste. Set it aside.
Once both the potatoes and candied onions have had a chance to cool, add potatoes, onions, and drained kraut to the large bowl with dressing. Combine gently and season to taste. Place in the refrigerator for at least one hour or overnight. Enjoy!