Ruben Potato Salad
Ruben Potato Salad
I have been going through some of my older family recipes and saw this favorite. This potato salad is just filled with flavor and is a great side dish for a family meal or take to a covered dish event. I have made this potato salad for years and although it is a great winter time salad it is good all year round. It is delicious served hot or cold and is one of those dishes that the longer it sets the better it gets. We just love this potato salad and sure hope that you will too.
Ready For The Table
Ruben Potato Salad
Miz Helen's Kitchen
Ingredients
6 medium Irish Potatoes, peeled and sliced
6 slices bacon, cooked crisp and drained
1 large yellow onion, medium chop
2 14 ounce cans of Sauerkraut, drained
2 teaspoons caraway seeds
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
3 tablespoon parsley
1 cup creamy Russian Dressing
6 thin slices of Swiss Cheese, cut in strips
Chives, chopped for garnish
Directions
Wash, peel and slice the potatoes in 1/4 inch slices. Place the potatoes in very salty water in a heavy stew pot and boil until tender. Drain the potatoes and set aside.
In a skillet cook the bacon until crisp, remove the bacon to a paper towel to drain.
In the skillet with the bacon fat, saute the chopped onions until the onions are clear.
Mix in the drained Sauerkraut into the onions and heat.
Add the salt, pepper, cayenne, garlic powder, caraway seeds, and parsley, to the potatoes and mix well.
Add the onions and Sauerkraut to the seasoned potatoes.
Add the Russian Dressing to the mixture and mix well.
Add the potato mixture to a buttered 9X13 baking dish.
Place the Swiss Cheese strips on top of the mix.
Bake at 350 degrees for 10 to 15 minutes, until the cheese is melted and just starting to brown.
Crumble the drained bacon.
Remove the dish from the oven and sprinkle with the crumbled bacon.
Garnish with chopped chives.
Serve hot or cold.
Enjoy!
Miz Helen's Kitchen
Ingredients
6 medium Irish Potatoes, peeled and sliced
6 slices bacon, cooked crisp and drained
1 large yellow onion, medium chop
2 14 ounce cans of Sauerkraut, drained
2 teaspoons caraway seeds
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
3 tablespoon parsley
1 cup creamy Russian Dressing
6 thin slices of Swiss Cheese, cut in strips
Chives, chopped for garnish
Directions
Wash, peel and slice the potatoes in 1/4 inch slices. Place the potatoes in very salty water in a heavy stew pot and boil until tender. Drain the potatoes and set aside.
In a skillet cook the bacon until crisp, remove the bacon to a paper towel to drain.
In the skillet with the bacon fat, saute the chopped onions until the onions are clear.
Mix in the drained Sauerkraut into the onions and heat.
Add the salt, pepper, cayenne, garlic powder, caraway seeds, and parsley, to the potatoes and mix well.
Add the onions and Sauerkraut to the seasoned potatoes.
Add the Russian Dressing to the mixture and mix well.
Add the potato mixture to a buttered 9X13 baking dish.
Place the Swiss Cheese strips on top of the mix.
Bake at 350 degrees for 10 to 15 minutes, until the cheese is melted and just starting to brown.
Crumble the drained bacon.
Remove the dish from the oven and sprinkle with the crumbled bacon.
Garnish with chopped chives.
Serve hot or cold.
Enjoy!
Pin For Later
Cook The Potatoes
Mix All Together
Bake and Serve
Enjoy!
My husband was so excited when I surprised him with this dish, he just loves it. Thanks so much for stopping by today to share this potato salad with us. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Older Post
I like Rubens, I may have to try this.
ReplyDeleteOh, my goodness--this sounds divine!
ReplyDeleteThis looks absolutely delicious! I will have to add this to my list of recipes to try :)
ReplyDeleteWhat a creative and delicious way to serve potato salad, Miz Helen! I'm a huge fan of Reubens and it sounds fantastic to me! Pinned :-) Thank you for sharing with us at the Hearth and Soul hop.
ReplyDeleteWhat a creative potato salad! I would never have thought to make potato salad in Ruben form. :) I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
ReplyDeleteI've never had a reuben, but I do love potatoes of any kind!
ReplyDelete