Sauerkraut and Pickled Ramp potato salad< back to all recipes
1 lb colored potatoes, halved or quartered into 1/2 inch pieces
1/2 cup Blackberry Farm Sauerkraut
1/2 cup Blackberry Farm Pickled Ramps
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar or pickled ramp liquid
1 tablespoon Dijon or whole grain mustard
1 tablespoon Blackberry Farm Honey
1 teaspoon kosher salt
1 teaspoon black pepper
Place potatoes in a large pot covered with cold water. Bring to a boil and cook 18 minutes or until tender. Drain well.
Combine potatoes, sauerkraut, and ramps in a large bowl
Combine oil, vinegar, mustard, honey, salt and pepper in a small bowl; stir with a whisk. Pour mixture over potato salad
Cover and chill 2 hours or overnight.