This sweet-and-sour potato salad goes especially well with beer on a crisp autumn day, after a football game or a hunting trip.
Serve it as an appetizer with small plates and forks, or whip up some scrambled eggs and a platter of plump, sliced tomatoes dressed with oil and vinegar and you have a fine little supper for 4-6.
Card 45, Makes about 1 1/2 quarts salad
Sprinkle 2 dashes bitters in
- 6 medium boiling potatoes
- 1/4 pound bacon
- 1 large onion chopped
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon caraway seed
- 1/2 teaspoon freshly ground pepper
- 2 cups sauerkraut washed and drained
Peel potatoes, slice into 1/4-inch slices, and cook in lightly salted water until crisp-tender, about 15 minutes. Drain and set aside.
Cut bacon into 1-inch pieces and saute in heavy skillet until medium-crisp. Remove bacon from skillet and drain on paper towels. Saute onions in bacon fat until tender.
Add sugar, vinegar, caraway seed. Bring to slow simmer. Add potatoes, bacon, pepper, and sauerkraut. Mix gently with wooden spoon; bring to simmer. Cover and simmer slowly 10-15 minutes. Serve warm.