Crazy potato salad

Ingredients for 2 servings:

• 500 g jacket potatoes, boiled or salted potatoes
• 100 g sauerkraut, ready cooked and left over from lunch
• 1 bell pepper(s), red
• 1 tbsp mustard
• ½ pack of French dressing
• 1 shot of red wine
• salt and pepper
• Parsley
• Coriander, fresh
• ½ pack of dressing (yogurt dressing)
• 1 bell pepper(s), green or yellow
• 1 shot of white wine

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 55 minutes

Recycling leftovers from the GDR era

Cut the peeled potatoes into thin slices and place them in a large bowl. Deseed and core the bell peppers, remove the white parts, and cut into small cubes. Finely chop the cooled sauerkraut. Add the bell peppers and sauerkraut to the potato slices. Stir in the dressing, mustard, and wine, making sure the salad doesn’t become too thin. Toss the salad thoroughly, cover, and refrigerate for several hours (preferably overnight) to allow it to marinate. About 1 hour before eating, remove the salad from the refrigerator, toss again, and season with salt, pepper, and chopped parsley. Garnish the salad with fresh cilantro, if desired. Anything you would normally eat with potato salad (eggs, sausages, steak, schnitzel) goes well with this salad.