Oktuberfest Warm Potato Salad

1 Pound Yukon Gold Potatoes, Diced

1 Pound Baby Red-Skinned Potatoes, Halved

1/2 Large Sweet Onion, Quartered and Thinly Sliced

2 Cups Vegan Sausage Crumbles

1/2 Cup Sauerkraut, Thoroughly Drained

3/4 - 1 1/4 Cup Beer

1 Tart Green Apple, Cored, Quartered, and Sliced

1 Tablespoon Whole Grain Mustard

1 Tablespoon Red Wine Vinegar

1/4 Cup Olive Oil, to Taste

Salt and Pepper

Bring a large pot of water to a boil before adding in the potatoes. Simmer gently to prevent them from breaking up, and cook until fork tender; about 10 minutes. Thoroughly drain but do not rinse.

Meanwhile, in a medium skillet, combine the sliced onion with the "sausage" crumbles, drained sauerkraut, and 3/4 cup of the beer. Simmer until the beer has been almost entirely absorbed, the onions are tender, and sausage crumbles are warmed through. Add more beer as needed if it cooks down too quickly, to prevent anything from sticking to the bottom of the pan and burning.

Toss the sliced apple into a large bowl with the cooked potatoes and sausage crumble mixture. Separately, whisk together the mustard, vinegar, and oil before pouring the dressing in as well. Stir thoroughly but gently so as not to mash the potato pieces. Season with salt and pepper, to taste.

The potatoes will continue to absorb the dressing as the salad sits, so don't be afraid to add an extra tablespoon or two of beer into the mix if preparing it in advance.

Serve warm or at room temperature, with a frosty mug of beer on the side for maximum enjoyment.

Makes 6 - 8 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com