Hearty and saucy, this potato salad is an old family recipe that wasupdated using cream of potato soup to ease preparation. The sausage, and sauerkraut give it a special zip.—Teresa McGill, Trotwood, Ohio
- 8 bacon strips, finely chopped
- 1 large onion, chopped
- 1 pound smoked kielbasa or Polish sausage, halved and cut into 1/2-inch slices
- 2 pounds medium red potatoes, cut into chunks
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup sauerkraut, rinsed and well drained
- 1/2 cup water
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain.
- Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low for 6-7 hours or until potatoes are tender. Yield: 5 servings.
Originally published as German Potato Salad with Sausage in Taste of Home February/March 2008, p31
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