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
Angostura Bitters
Sprinkle 2 dashes bitters in
Salad Alsacienne
Ingredients
- 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
Instructions
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Peel potatoes, slice into 1/4-inch slices, and cook in lightly salted water until crisp-tender, about 15 minutes. Drain and set aside.
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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.
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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.
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