My mother used to make this and she always referred to it as “tomatokraut.” It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!
Make and share this Erdäpfelsalat recipe from Food.com.
This recipe is SO SIMPLE! But oh so good!!!!!!! A great way to make a quick side dish without a lot of fuss, but great flavor! My own concoction, though I think it’s Austrian…??? I think I saw Emeril?? make it years ago, but I didn’t write it down. So this is my own version. My picky hubby even likes it! 🙂 Haha! And he swears he hates Minute Rice!
Food Network, $40 a Day – Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
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