Polish Potato Salad


  • 1 20-ounce can Loma Linda big franks, sliced
  • 1 tsp. red pepper flakes
  • 8 medium potatoes, peeled and halved
  • 3 c. sauerkraut
  • 2 Tbsp. vegan margarine
  • 1/4 c. Wondra flour
  • 1 c. unsweetened original almond milk
  • 1/2 c. original Silk creamer
  • 1/2 tsp. onion powder
  • 1/2 tsp. parsley, fresh or dried
  • 1 tsp. salt, or to taste


  1. Cook potatoes until tender, but still slightly firm. Cool and slice or dice.
  2. In a small saucepan, melt margarine. Add flour, stir and heat.
  3. Slowly add almond milk, stirring constantly. Add soy creamer, onion powder, parsley and salt.
  4. In a mixing bowl, combine potatoes, big franks, sauerkraut, red pepper flakes and almond milk white sauce. Mix well. Serve hot or cold.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.