Garlic Smashed Potatoes
April 7, 2014
Roquefort Pear Salad with Candied Walnuts
April 7, 2014
This is a pretty old recipe that got a lot of play back in the 60's but It is something that made it to all of the family reunions as long as I can remember. It is a European twist on the famous three bean salad, sweet and tangy. In the recipe my Cousin sent me for this she has always used the Bavarian Canned Sauerkraut but I prefer to use the crisper stuff you find in the fridge in the deli. You can make it however you want just make sure you start well in advance. This needs some marinate time for the flavors the enhance.
Mix all ingredients and refrigerate at least 24 hours. Will keep up to a week. Gets better the longer it marinates.
Variation
Replace the 15 ounces Sauerkraut drained with a 15 ounce can of Bavarian Sauerkraut (with Caraway Seeds) drained
Omit the 1/4 Teaspoon Caraway Seeds