Are you still reading? Or did you already balk at the seemingly odd combination of ingredients in this post title? Trust me, this salad sounds weird, but it actually tastes pretty darn good. It's a recipe that my paternal Oma makes quite often for family gatherings, and my Mama requests it a lot when there's a party at her house, too.
The salad tastes best when you make it the night before you plan to have it, so that the cabbage, the fruit and the potatoes have ample time to get to know each other and mingle.
POTATO SALAD WITH SAUERKRAUT & PINEAPPLE
(serves 4 - 6)
6 salad potatoes
1 small onion, halfed and finely sliced
1 small (227g) can of pineapple pieces
1 tbsp cider vinegar
Boil the potatoes in their skin until done, let cool, then peel them and cut into bite-sized chunks.
In a big salad bowl, combine the potatoes, sauerkraut, sliced onion, pineapple pieces (juice and all) and the vinegar. Season vigourously and carefully mix together.
Keep in the fridge for at least an hour to marinade, but ideally leave over night.