Potato Salad with Sauerkraut, Buttermilk and Horseradish

By • March 15, 2011 • 0 Comments

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Author Notes: A few years ago, I fell totally in love with chlodnik, a cold soup made with sour cream, buttermilk, sauerkraut juice and, in some places in Eastern Europe, beets. Since then, I've been using sauerkraut juice in all kinds of things. You can't get enough sauerkraut flavor in this potato salad with just the juice (though I have yet to cook the potatoes in sauerkraut brine-flavored water, which I think might work well), so I blend up the sauerkraut itself instead. You can use sour cream instead of buttermilk if you like. Enjoy!! ;o) AntoniaJames

Serves 4 - 6

  • 1 ½ pounds small red potatoes
  • Salt
  • 2 medium Persian cucumbers
  • 3 heaping tablespoons sauerkraut, drained, or more to taste
  • 2 tablespoons mayonnaise (or more to taste)
  • 1 tablespoon buttermilk (or more to taste)
  • ½ teaspoon prepared horseradish
  • ½ teaspoon stone-ground mustard
  • 1 tablespoon chopped sour pickles (kosher dill full sours or cornichons)
  • 3 tablespoons chopped fresh dill, or to taste
  • Freshly ground pepper
  1. Cut the potatoes into bite sized pieces (halves or quarters, depending on size). Cover with cold water, bring to a boil, then simmer with a good pinch of salt until just firm-tender.
  2. Meanwhile, scrub and dice the cucumbers, then toss them in a small bowl with a pinch of salt. After about 10 minutes or so, rinse thoroughly and drain.
  3. Puree the sauerkraut in a blender, add a bit (but just a small amount) of sauerkraut juice if necessary.
  4. When the potatoes are done, drain them and immediately toss very gently with the blended sauerkraut.
  5. Whisk together the mayonnaise, buttermilk, horseradish and mustard.
  6. Toss the potatoes with the drained cucumber dice, the chopped pickles and the dressing.
  7. Shortly before serving, add the dill and ground pepper and correct the salt, if necessary. Toss gently.
  8. Enjoy!! ;o)

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