While potato salad may remind us of warm weather and summer picnics, this dish is actually also a great use of some of our vegetables readily available in the winter. Did you know a potato prepped for storage and keep in the right conditions can keep for up to eight months! And while beets may not be in their peak season again this is a vegetable we can find stored and available from local sources throughout the year.
3 medium beets
3 medium potatoes
1 bunch scallions
1 cup Orginal or Eastern European OlyKraut
3 Tbsp. olive oil
1/4 cup (Vegan) Mayonnaise, Yogurt, or Sour Cream (optional)
salt and pepper to taste
- Peel beets and potatoes (it is not necessary to peel potatoes if you would rather not) and chop into bite-sized pieces
- Boil beets and potatoes until tender. Note: The potatoes will be ready first, so put the beets in first if you want them to be done to the same amount, but the beets are also good a little bit harder than the potatoes. You can also choose to boil and cool separately.
- Chop scallions, grate or slice carrots, and mix in 1 cup OlyKraut into a large bowl.
- Mix the olive oil, lemon juice, and optional Mayonnaise, yogurt, or sour cream in a small bowl.
- Drain potatoes and beets. Let cool or run under cold water for a few minute until they are room temperature.
- Toss all ingredients together, add salt and pepper to taste, and top with additional OlyKraut if desired. Note: Keep in mind when using sauerkraut in your food, that you may not need to add any extra salt, so taste it first!
Source: WSDA Season Availability Chart: http://www.k12.wa.us/ChildNutrition/Programs/CACFP/pubdocs/WSDAVegSeasonalityChart.pdf