
A tangy potato salad with sauerkraut, dill, mustard, and dressing oil.
250 gPotato
5 gDill
120 gSauerkraut
15 gMustard
1 tbspDressing oil
Boil diced potatoes until tender, then cool slightly.
Whisk mustard, dressing oil, salt, and black pepper.
Combine potatoes, sauerkraut, and dill.
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To tasteSalt
To tasteBlack Pepper
Toss with dressing and rest for 5 minutes.