Sauerkraut and herb potato salad

When I was growing up, our potato salads and slaws were never mayonnaise-based, and I still find creamy dressings too rich if I am honest. However, this fresh, herby potato salad is almost a halfway point. It’s mayonnaise- and sour cream-free, but the honey-mustard dressing becomes thick and even a little creamy when mixed with the sauerkraut and spuds.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pan of salted water to the boil. Halve and quarter the potatoes, so that they are all a similar size, and place in the pan. Cook for around 15 minutes, until tender. Drain well, and leave to steam dry for 5 minutes.

Step 2

Meanwhile, peel and finely chop the garlic and red onion. Place in a large mixing bowl with the vinegar and half a teaspoon each of sea salt and freshly ground black pepper. Leave for 5 minutes, then whisk in the extra virgin olive oil, Dijon mustard and honey. Roughly chop the sauerkraut and crush the caraway seeds, and add both to the bowl. Pick the dill and mint or tarragon leaves, finely chop and leave to one side.

Step 3

When the potatoes are cooked and have steamed dry but are still hot, stir into the dressing. Leave to cool completely, stirring occasionally. Taste and adjust the seasoning. Then when the potatoes have cooled, stir in the chopped fresh herbs and serve.