While potato salad may remind us of warm weather and summer picnics, this dish is actually also a great use of some of our vegetables readily available in the winter. Did you know a potato prepped for storage and keep in the right conditions can keep for up to eight months! And while beets may not be in their peak season again this is a vegetable we can find stored and available from local sources throughout the year.  

Ingredients
3 medium beets
3 medium potatoes
1 bunch scallions
1 carrot
1 cup Orginal or Eastern European OlyKraut
3 Tbsp. olive oil
1 lemon
1/4 cup (Vegan) Mayonnaise, Yogurt, or Sour Cream (optional)
salt and pepper to taste

Directions

1. Peel beets and potatoes (it is not necessary to peel potatoes if you would rather not) and chop into bite-sized pieces
2. Boil beets and potatoes until tender. Note: The potatoes will be ready first, so put the beets in first if you want them to be done to the same amount, but the beets are also good a little bit harder than the potatoes. You can also choose to boil and cool separately.
3. Chop scallions, grate or slice carrots, and mix in 1 cup OlyKraut into a large bowl.
4. Mix the olive oil, lemon juice, and optional Mayonnaise, yogurt, or sour cream in a small bowl.
5. Drain potatoes and beets. Let cool or run under cold water for a few minute until they are room temperature.
6. Toss all ingredients together, add salt and pepper to taste, and top with additional OlyKraut if desired. Note: Keep in mind when using sauerkraut in your food, that you may not need to add any extra salt, so taste it first!

Source: WSDA Season Availability Chart: http://www.k12.wa.us/ChildNutrition/Programs/CACFP/pubdocs/WSDAVegSeasonalityChart.pdf