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Bavarian Sweet Potato Salad with Kraut
A surprisingly flavorful and bright, colorful addition to any table, this Sweet Potato Salad recipe feeds a crowd as-is, but it can easily be halved for weeknight dinners, or doubled for holiday gatherings, BBQs and potlucks.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cups
Ingredients
For the Potato Salad
- 2½ pounds Russet potatoes scrubbed & cut into ½” chunks
- 2½ pounds sweet potatoes scrubbed & cut into ½” chunks
- 1½ cups onion roughly chopped
- 1, 14 ounce can Frank’s Sweet Bavarian Style Kraut – drained liquid reserved and finely chopped
- ½ cup carrots finely shredded + more for garnish
- ½ cup flat leaf parsley chopped + more for garnish
- ½ teaspoon caraway seeds + more for garnish
- 1 teaspoon salt + more to taste
For the Dressing
- ½ cup mayonnaise
- ¼ cup juice from Frank’s Sweet Bavarian Style Kraut
Instructions
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Fill a large, covered pot half way with cold water. Scrub potatoes well, chop into ½” chunks, and place chunks in the water. When all potatoes are cut, rinse them a couple of times until water is clearer. Add just enough fresh water to the pot to cover the potatoes and a teaspoon of salt, and boil over a medium-high flame. Set the cover on the pot with a slight tilt so excess steam can escape. Stir potatoes occasionally. Check doneness after 10 minutes of boiling – they may take up to 30 minutes to cook. Potato chunks should be tender, but not mushy or falling apart.
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Meanwhile, drain the kraut (reserving liquid) and chop it up. Shred the carrots, chop the parsley, and make the dressing.
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When done, drain potatoes completely and return them to the pot. Add the chopped onions to hot potatoes, and gently stir to combine. The heat from the potatoes will lightly cook the onions, leaving them with a slight crunch.
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Allow potatoes and onions to cool to room temperature, then add dressing, shredded carrots, chopped parsley, and caraway seeds. Stir gently to combine. Serve immediately or cover and refrigerate until ready to serve. Garnish with additional shredded carrots, parsley, and caraway seeds if desired.
Recipe Notes
*Peeling the potatoes is optional. I like the added texture and color, so I don’t peel them.
*I salt the water that I cook my potatoes in, but I generally don’t add salt to the potato salad. You certainly can if you wish.