Polish Potato Salad

If you like sauerkraut, this hot variation of a cold picnic favorite is a must!


Polish Potato Salad Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)

Also be sure to check out the THAI NOODLE SALAD RECIPE

Polish Potato Salad (Vegan)

  • 1 20-ounce can Loma Linda Big Franks, sliced
  • 1 teaspoon red pepper flakes
  • 8 medium potatoes, peeled and halved
  • 3 cups sauerkraut
  • 2 tablespoons vegan margarine
  • ¼ cup Wondra flour
  • 1 cup unsweetened almond milk
  • ½ cup Silk creamer, original flavor
  • ½ teaspoon onion powder
  • ½ teaspoon parsley
  • 1 teaspoon or to taste salt

Directions:

Boil potatoes until tender (but not mushy). Drain and cut into thick, round slices. Place in a large bowl with the Loma Linda® Big Franks, red pepper flakes, and sauerkraut.

Melt margarine in a saucepan over medium heat. Mix together Wondra flour, almond milk Silk creamer, onion powder, parsley, and salt with a whisk. Add to saucepan and whisk together. Cook until thickened and then pour over potatoes. Mix well. Serve hot.

Yields: 18, 1/2 cup serviings

When I think of Polish cuisine, I almost always associate it with some sort of dish that consists of potatoes and sauerkraut – and I just happen to love both! My grandparents were from Eastern Europe so many of our family recipes that have been passed down, have Polish influence. This potato salad has both of these favorite ingredients and instead of serving cold as are typical potato salads, this dish is served hot! But honestly, I love it both hot and cold! Why not try both and discover your own favorite?

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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