Hey guys! Since Alec posted his tried and true Sauerkraut recipe last week, I have received several questions from people who want to gain the benefits from this fermented wonder but aren’t sure how to serve it. They know you can put it on a Reuben sandwich or serve it along side sausages, but what can vegans do if they do not want to rely on processed meat alternatives? If you ask my husband, his first response would be to just serve it on a fork. Probably right out of the jar. And most likely while still standing in front of the open fridge.
His second answer….potatoes. For him, sauerkraut and potatoes are a dynamic duo. They go together like peanut butter and jelly. Anytime we have a batch of sauerkraut ready, I know I need to prepare potatoes in some way to accompany it. While I am still not a fan of eating sauerkraut, this is one request I will never complain about because I LOVE potatoes. This week at the store I found a bag of gorgeous dual colored small potatoes which I knew would be perfect for making a potato salad.
In thinking of how to dress the salad, I did not want to do anything too creamy which is what the results would be with vegan mayo or avocado. Looking around my kitchen for ideas, I found half a bunch of fresh dill which inspired me to make a dill pesto. I use dill frequently in my cooking as you can see by my Garlic and Dill Red Potatoes and Cucumber and Tomato Salad recipes.
This pesto came together so easily and was delicious! It was perfectly garlicky, “cheesy”, and dilly. The flavor combo really complemented the potatoes and sauerkraut. When planning to make this salad, my intention was to make a big batch and eat it for the next several days cold. My idea was not very successful because it was so tasty warm, we ate nearly all of it immediately. If you can withstand the temptation of devouring all of the potato salad right away (which we obviously could not do), this salad can be made ahead as part of your weekly meal prep and served cold throughout the week. It is also perfect for your upcoming summer picnics and barbecues.
If you make this recipe, we would love to see it. Tag us on instagram @breastcancermaven with #breastcancermaven. Or on Twitter @bc_maven.
- 1.5 LB small potatoes, quartered
- 1 green onion, diced
- 1 TB pinenuts
- pinch of sea salt
- 1 tsp sage, dried
- 1 tsp tarragon, dried
- 1 cup dill, fresh (stems and all)
- 1 garlic clove, diced
- 2 TB lemon juice
- ½ tsp sea salt
- ½ tsp black pepper
- 4 TB extra virgin olive oil
- 2 TB hemp hearts
- 1 TB vegan parmesan
- ¾ cup brazil nuts
- ¼ tsp salt
- ¼-1/2 tsp garlic powder (depending on how garlicky you like it)
- 5 TB nutritional yeast
- Fill a large pot with water and add the diced potatoes and a pinch of salt. Bring to a boil and cook the potatoes until they are tender and fall of a fork (about 15-20 minutes).
- While the potatoes are cooking, add the pesto ingredients into a small food processor. Blend until smooth.
- Once the potatoes are cooked to your liking, drain the water and put them in a large mixing bowl.
- Stir in the pesto, green onions, and pine nuts. Mixing thoroughly.
- Serve hot or cold topped with sauerkraut.