1 (15 or 16 oz.) can sauerkraut
1 (15 or 16 oz.) can Great Northern beans
3 or 4 med. potatoes, cooked, cubed to just tender
1 tbsp. plus 1 tsp. light salad oil
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 c. chopped onion

Squeeze most of juice from sauerkraut and set aside. Drain all top liquid form beans. Combine sauerkraut, beans, onion and chilled cubed potatoes. Add pepper and garlic powder. Drizzle salad oil over top and mix again. Taste and add some reserved sauerkraut juice, if desired. Cover. This will keep in refrigerator for 2 weeks. Very good on hot days.