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German potato salad (kartoffelsalat)
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| Artist: |
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| Categories: |
German, Salads, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Med. potatoes | | | Pinch of salt | | 1
| | Med. onion, finely minced | | 1
| | Med. dill pickle, chopped | | 1/2
| tsp | Capers, rinsed | | 1/2
| cup | White chicken stock | | 1
| tbsp | Vegetable oil | | 2
| tsp | Spicy mustard | | 1
| tbsp | Vinegar, or lemon juice | | | Freshly ground pepper |
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Procedures:
| 1 | Cook the potatoes in their jackets in lightly salted water. | | 2 | When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. | | 3 | In a small bowl, whisk the remaining ingredients. | | 4 | Taste, and adjust seasonings. | | 5 | Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. | | 6 | Serve warm or cold. | | 7 | Serving size = 1 cup calories = 146 exchanges = 1-?starch, ?vegetable, ?fat protein = 3 grams carbohydrates = 26 grams fat = 4 grams fiber = 3 grams sodium = 298 mgrams cholesterol = 0 mgram |
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