1 c. wildbrine Dill Garlic Kraut, drained, reserve liquid
8 large Yukon Gold potatoes, scrubbed and large diced
1 c. cornichons, rough chopped
¼ c. fresh, flat leaf parsley, rough chopped
1 c. plain Greek yogurt
¼ c. grain mustard
¼ c. wildbrine Dill Garlic Kraut liquid
Directions
Candied Red Onions
1 red onion, small rough chopped
2 Tbsp. brown sugar
2 Tbsp. honey
1 c. red wine
1 Tbsp. balsamic vinegar
¼ c. water
Salt & pepper to taste
In a small sauce pot combine onion, brown sugar, honey, red wine, balsamic vinegar, water, pinch of salt and pepper. Place on stove over low heat until liquid is barely simmering. Reduce until all liquid is gone. Be sure to stir occasionally as it cooks. Once the liquid is gone, remove the onions from the pot and set aside to cool to room temperature.
