Black Forest Potato Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut into 1/3inch slices |
|
| ⅓ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
water
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
apples
diced, red, tart |
*
|
| 1 | pound |
polish kielbasa sausage
sliced 1/3 inch thick |
|
| 10 | ounces |
sauerkraut
rinsed, and thoroughly drained |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut into 1/3inch slices |
|
| 79 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
apples
diced, red, tart |
*
|
| 453.6 | g |
polish kielbasa sausage
sliced 1/3 inch thick |
|
| 289 | ml/g |
sauerkraut
rinsed, and thoroughly drained |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes.
Remove with slotted spoon.
Drain on paper towels.
Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently.
Season with salt.
