Reuben Style Potato Salad Recipes

PRETZEL BUN REUBEN SAUSAGE SANDWICH WITH GERMAN-STYLE POTATO SALAD

Steps:

• For the potato salad: Put the potatoes in a medium pot and cover water by 1 inch. Bring to a boil, season with salt and cook until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.
• While the potatoes are cooking, add the bacon to a medium skillet and cook over medium heat until crisp. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet. Add the onions and garlic to the bacon fat and cook for a few minutes. Add the mustard and coriander seeds and cook for another 3 minutes. Add the apples and cook for 3 more minutes. Sprinkle in the brown sugar, add the stock and bring to a simmer. Cook for a couple minutes, stirring to dissolve the sugar.
• In a small bowl, whisk together the cider vinegar and grainy mustard, and then slowly whisk in the canola oil.
• Add the onion-apple mixture and the vinaigrette to the hot pot of drained potatoes. Set aside until cool to allow the potatoes to absorb all the flavors.
• Season the potato salad with salt and pepper, then add the crisp bacon and the celery and parsley. Toss well.
• For the sausage: In a large bowl, combine the pork shoulder, short rib, fatback, parsley, salt, red wine vinegar, sugar, celery seed, granulated garlic, granulated onion, nutmeg, caraway, coriander, dry mustard, paprika, black pepper and some salt. Run the mixture through a meat grinder fitted with the die with the largest holes (see Cook's Note). Repeat so that all of the meat goes through the grinder twice. Mix in the Swiss cheese and up to 1/4 cup cold water as needed.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the prepared sausage mixture in the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your last three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create 5-inch sausages that are even in size. Tie each sausage with butcher's twine to keep them nicely sealed. Prick the sausages all over with a pin or skewer to vent steam during cooking.
• Place the sausage links in boiling water and parboil for 10 to 15 minutes. Slice the sausages in half lengthwise and saute until browned in a preheated saute pan slicked with olive oil.
• For the thousand island sauce: Combine the sour cream, ketchup, relish, Worcestershire and some salt and pepper in a bowl. Stir to blend.
• To assemble the sandwich: Spread a pretzel bun, top and bottom, with thousand island sauce and then with brown mustard. Add sauerkraut and sausage halves to the bottom bun and cover with the bun top.

REUBEN LOADED BAKED POTATO

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

HEARTY REUBEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

QUICK REUBEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

REUBEN SALAD SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Toast 4 of the slices of the rye bread.
• While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
• Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
• Bake for 10 minutes or until the cheese is melted.
• While these are baking, toast the other 4 slices of bread.
• Remove slices from oven and top with remaining toasted slices.

REUBEN PASTA SALAD

Steps:

• In a large saucepan, cook noodles according to package directions., Meanwhile, in a small saucepan over low heat, combine the brown sugar, oil, mustard, vinegar and caraway seeds. Cook and stir until heated through, 3-5 minutes., Drain noodles. In a large bowl, combine the coleslaw mix, noodles, corned beef and warm dressing; toss to coat. Sprinkle with cheese. Serve warm or at room temperature. Refrigerate leftovers.

LAYERED SALAD REUBEN-STYLE

Steps:

• In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. , Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool. , In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and cheese.

REUBEN SALAD IN A JAR

Steps:

• In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° until golden brown, 8-10 minutes, stirring occasionally. Cool. , In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.

SKILLET-ROASTED REUBEN POTATO CASSEROLE

Steps:

• Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
• Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
• Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

REUBEN-STYLE POTATO SALAD

Steps:

• dice potatoes and boil until semi-soft, drain and cool add sauerkraut, thousand island dressing, pickle relish and corned beef mix all ingredients in large bowl chill for at least an hour, then serve