This is the recipe to make for people who claim not to like raw sauerkraut and the recipe to make for people who love to eat raw sauerkraut. ‘Nuf said.
2 lbs or so potatoes
4 oz bacon, or use 2 T vegetable oil if not using bacon
1 c chopped onion
1 – 2 cloves garlic, minced
1/3 c apple cider vinegar or white wine vinegar
3 T extra-virgin olive oil
1 t brown sugar, optional (use for sauerkraut dislikers)
1 1/2 c sauerkraut, drained
black pepper, to taste
salt, if needed
fresh chopped parsley, for garnish, optional, but adds a nice dash of color
1. First you need to boil the potatoes. You can cut them into potato salad-sized pieces or just halve or quarter them, depending on their size. Place in a saucepan and cover with cold water. Boil until just tender. Drain, reserving about 1/2 c of the cooking liquid. (Save the rest for stock or other cooking purposes.) If necessary, further chop up the potatoes. Transfer to a serving bowl and cover to keep them warm.
2. Meanwhile, cook the bacon until crisp. Remove rashers and drain on a paper towel. Crumble and add to potatoes.
3. Drain bacon fat, leaving 2 T in the skillet. Sauté the onion until softened. Add the garlic and sauté another minute. Stir in the vinegar, oil, and brown sugar, if using. It should come to the boil fairly quickly. Pour this over the potatoes and toss to coat. Add the sauerkraut, stirring to combine. Season with black pepper. If the mixture seems dry, add some of the reserved potato water. Taste and add more vinegar or oil if you think it’s needed. You may even want to add some salt. Garnish with fresh parsley and serve.