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What You Need:
(To Serve: 6 - 8)
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1 pound bulk or canned sauerkraut, drained and chopped
1 cup grated raw carrots
1 cup diced cold, cooked or canned beets
¼ cup chopped celery
2 cups diced cold, cooked potatoes
2 tablespoons minced gherkins
About 1/3 cup salad oil
2 tablespoons cider vinegar
2 teaspoons prepared sharp mustard
Salt, pepper to taste
3 tablespoons chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Combine sauerkraut with vegetables and gherkins in a large bowl.
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2. Mix oil, vinegar, mustard, salt, and pepper and pour over salad.
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3. Mix well. Refrigerate 2 hours to blend flavors.
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4. Serve sprinkled with parsley.
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