German Potato Salad with Viennas

INGREDIENTS:

• 1 large onion, chopped

• 1 packet of L&S Natural Vienna, halved and cut into 1/2-inch slices

• 900g medium red potatoes, cut into chunks

• 1 can condensed cream of potato soup, undiluted

• 1 cup L&S Sauerkraut, rinsed and well drained

• 1/2 cup water

• 1/4 cup cider vinegar

• 1 tablespoon sugar

• 1/2 teaspoon L&S kosher salt

• 1/2 teaspoon coarsely L&S ground pepper

METHOD

1. In a large skillet, sauté onion in olive oil for 1 minute. Add viennas; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain.

2. Transfer vienna mixture to a slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over vienna mixture. Cover and cook on low until potatoes are tender, 6-7 hours.