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!