German Potato Salad with Sausage
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the “salad” name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. —Teresa McGill, Trotwood, Ohio
Ingredients
- 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
Directions
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1In 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.
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2Transfer 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 until potatoes are tender, 6-7 hours.
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