German Roasted Potato Sauerkraut Salad

Ingredients:

Mustard Roasted Potatoes and Maple Caraway Dressing (recipes follow)

1-15.5 ounce can sauerkraut, drained, and squeezed almost dry in a dish towel

Garnishes: smoked paprika and fresh parsley

Directions:

Stir warm potatoes into dressing until coated. Add sauerkraut and stir to fully incorporate. Serve warm, room temperature, or chilled, garnished as desired with smoked paprika and fresh parsley.

Mustard Roasted Potatoes:

Ingredients:

6-2.5 inch new potatoes, pierced a couple times with a sharp knife

2 tablespoons olive oil

1 tablespoon stone ground mustard

1 teaspoon fresh minced parsley

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

Directions:

In medium saucepan, place potatoes and 1/2 teaspoon salt. Cover with water, and loosely cover pot with lid. Bring to a boil over medium heat, reduce heat, and simmer 10 to 12 minutes until very tender, but not falling apart.

Meanwhile, in a medium-large bowl, whisk together olive oil, mustard, parsley, black pepper, and smoked paprika. Line a rimmed baking sheet with foil and spritz lightly with oil or non-stick spray. Preheat oven to 400 degrees.

Remove potatoes from heat, drain, and, when cool enough to handle, cut in half, toss in marinade, arrange on prepared baking sheet, and roast in preheated oven for 20 minutes or until golden, slightly crispy, and very tender. If any pieces seem too large, halve again.

Maple Caraway Dressing:

Ingredients:

1/2 cup Tofutti Better Than Sour Cream

2 teaspoons minced fresh parsley

2 teaspoons carraway seeds

1 teaspoon maple syrup

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Directions:

In same bowl in which you made marinade, whisk together all dressing ingredients.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.