Potato Salad with Sauerkraut and Onions

Ingredients

• 500 g small boiling potatoes (triplets)
• 1 Red Onion
• 250 g sauerkraut
• 1 tbsp capers
• 2 tbsp lemon juice
• 0.5 tsp Sugar
• Salt
• 1 pinch ground caraway
• 0.5 tsp mustard
• white pepper
• 4 tbsp rapeseed oil
• pepper from the grinder

Instructions

1. 1.

   Wash the potatoes and steam them for 25-30 minutes. Remove and let cool. Peel the potatoes and cut into bite‑sized pieces or strips.

2. 2.

   Peel, halve, and slice the onion into thin strips. Place sauerkraut in a sieve, drain, and fluff with a fork. Drain the capers. Whisk lemon juice, sugar, salt, caraway, mustard, and white pepper to make a dressing; whisk in the oil. Mix potatoes with sauerkraut, arrange on a plate, sprinkle with onions and capers. Drizzle with the dressing and grind pepper from the grinder over the top. Let rest for at least 30 minutes before serving.