|Sauerkraut||4 Cup (64 tbs) (Undrained)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Boiled ham||1⁄2 Pound, cut into strips|
|Hard-cooked eggs||3 , chopped|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 Teaspoon|
Drain kraut; reserve 1/3 cup kraut juice.
Combine kraut, onion, ham and eggs; toss lightly and chill.
Combine 1/3 cup kraut juice and remaining ingredients; beat or shake until well-blended.
Add dressing mixture to kraut mixture; toss lightly, but thoroughly.
Garnish with ham strips and egg slices, as desired.