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German-Style Potato Salad
- Active Time 10m
- Total Time 3h 10m
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
- Salt and pepper, to taste
- 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.
nutrition information per serving
122 calories; 7g total fat; 0mg cholesterol; 20mg sodium; 13g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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