Saurkraut Potato Salad

1 quart of saurkraut, drained and rinsed

1 pound small red potatoes, cooked until tender and quartered

1 cup diced onion

1 cup diced red pepper

1 cup green beans, blanced and cut into 1" pieces

1 cut blanched carrots, cut into 1" pieces

3/4 cup sugar

3/4 cup cider vinega1/3 cup water

1 tablespoon mustard seed

salt and pepper to taste

1/3 cup olive or vegetable oil

Combine all of the ingredients and refrigerate a couple of hours-best overnight. If the salad is too soupy, drain off the marinade before serving, but the potatoes usually absorb alot of it.