Title: German New Potato Salad
Categories: Salad Ethnic
Yield: 8 Servings

MIAMI HERALD 7/20/95
3	lb	Small new red potatoes
1	tb	Salt water to cover potatoes
1 1/4	c	Mayonnaise
1	c	Sour cream
2 1/2	tb	Cider vinegar
1/2	c	Sugar
1	ts	Ground white pepper
2	ts	Dry mustard
1	tb	Celery seed
1/4	c	Fresh lemon juice
1/4	c	Fresh parsley; chopped
2	ts	Green onion or chives; fine chop
1/4	c	Celery; minced

Scrub the potatos thoroughly. Place in a large pot with the salt and water and bring to a boil. Reduce heat to a simmer and cook until potatoes are cooked but not soft, about 15 minutes. Set in a colander to drain. While the potatoes are cooking, whisk together the mayonnaise and sour cream, then add the vinegar, sugar, white pepper, dry mustard, celery seed, lemon juice, parsley, onion and celery. Slice the potatoes about 1/3-inch thick and place in a large bowl. Toss with the dressing while still warm. Chill at least 3 hours and preferably overnight before serving.

Nutritional info: 520 cal; 5g pro, 53g carb, 34g fat (57%)

Lisa Crawford (lisa_pooh@delphi.com)

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