Layered Potato Sauerkraut Salad
4 medium potatoes, boiled and skinned cubed
1 16-ounce jar Steinfeld's Wine Kraut, drained
1/4 teaspoon dill weed
2 6 1/2 -ounce cans tuna, drained
4 cups chopped lettuce
2 medium tomatoes, chopped
1 cucumber, diced
Boil potatoes with skins on until tender; peel skin and cut in small cubes. Combine sauerkraut and potatoes. Sprinkle with 1/2 teaspoon salt. Refrigerate. Toss tuna with dill weed and refrigerate. Layer lettuce, potato kraut mixture, tuna, tomatoes and cucumbers. Top with 1 cup of the dressing. Serve remaining dressing in bowl.
Dressing:
1 cup salad dressing or mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 cup chopped dill pickles
2 tablespoons grated onion
1/2 teaspoon dry mustard
1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Makes about 2 1/2 cups. Mix and pour over salad.
Steinfeld's