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German-Style Potato Salad

Source: Good To Eat
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
  Makes 4 servings
2 pounds baking potatoes
1/8 cup vegetable oil
3 tablespoons cider vinegar
3/4 cup beef stock
1 small onion, finely minced
1/4 cup freshly chopped parsley
In a large saucepan over medium heat, put in the potatoes and cover them with water. Cook until tender. Remove the potatoes from the water and cool for 10 minutes, until they are easy to handle. Cut them into slices about 1/4- to 1/2-inch thick.

Place the potatoes in a large shallow bowl and sprinkle with oil and vinegar. Add the stock and the onion. Season with salt and pepper to taste. Toss the mixture gently.

Cover the bowl and let the mixture stand at room temperature for 2 1/2 hours, tossing gently after 1 hour. This salad should not be chilled. Just before serving, garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 122
Sodium: 20mg
Fiber: 1g
Carbohydrates, Total: 13g
Protein: 3g
% Cal. from Fat: 52%
Fat. Total: 7g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gabriele Reviewed: 07/01/2012
Austrian Girl
Great basic potatoe salad when made with good strong broth. When the amount of oil and vinegar/broth is added the potatoes should be still warm so the liquid does obsorb better and should not become too mushy. Like mentioned, this salad as well as many other German/Austrian salads should never be chilled. Many items can be added, i.e. thinly sliced cucumber, chives, dill etc. When using the cucumber, make sure to squeeze out as much moisture as possible or the salad will become soupy.
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