Hot Potato-N-Sauerkraut Salad
A warm, savory salad combining crispy bacon, tender potatoes, tangy sauerkraut, and fresh vegetables, perfect for a comforting, flavorful side dish or light meal.
Ingredients
Instructions
- Heat oven to 350°F.
- Cook bacon in a large skillet over medium heat until crisp. Crumble and set aside.
- Reserve 2 tablespoons bacon drippings in the skillet.
- Add sugar, flour, and celery seed to the skillet.
- Cook and stir over medium heat until bubbly.
- Add enough water to the sauerkraut liquid to make 1 cup.
- Stir the sauerkraut liquid and vinegar into the mixture in the skillet; mix well.
- Cook over medium heat until thick and bubbly, stirring frequently.
- Add cooked potatoes, drained sauerkraut, sliced celery, and sliced green onions; stir gently to combine.
Tips & Substitutions
For a smoky flavor, consider using pancetta or turkey bacon as a substitute for regular bacon. If you prefer a thicker dressing, increase the flour slightly. You can also add diced apples or raisins for a touch of sweetness. For an extra kick, sprinkle some red pepper flakes into the skillet while cooking the sauce. This dish pairs beautifully with Priscilla'S Meatballs.
Serving Suggestions
Serve the Hot Potato-N-Sauerkraut Salad warm or at room temperature as a hearty side dish. It complements grilled meats or can be a main dish paired with crusty bread. For a full meal, consider serving alongside Barbecue Beans For A Crowd or a fresh green salad. This salad is also great for potlucks and family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, you can microwave it in short intervals, stirring between each, to ensure even heating without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Potato-N-Sauerkraut Salad contains roughly 262 calories, with 10g protein, 44g carbohydrates, and 5g fat. It is an excellent source of vitamin C (34% of the Daily Value), potassium (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 559mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut. Just make sure to drain it well and adjust the cooking time slightly to allow the flavors to meld. Fresh sauerkraut may have a crisper texture, which adds a nice contrast to the potatoes.
Is this salad suitable for a vegetarian diet?
To make this salad vegetarian, simply omit the bacon and replace the bacon drippings with olive oil or vegetable oil. You can also add smoked paprika for a hint of smokiness without the meat.
Can I prepare this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the refrigerator after mixing the ingredients. For the best flavor, allow it to sit at room temperature for about 30 minutes before serving to enhance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).