Title: Marinated Potato Salad - BPH
Categories: Salad Potato German
Yield: 4 Servings

2 1/4	lb	Thin-skinned potatoes
1/4	c	Parsley; finely chopped
1/4	c	Green onions, including tops ; finely chopped
1		Beef bouillon cube dissolved in 1/2 cup boiling water
1/4	c	Salad oil
1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Sugar
1/4	ts	Dill weed
2	tb	German-style mustard
3	tb	White wine vinegar

: Steam potatoes over boiling water, covered, until tender when pierced. Cool and peel potatoes. Cut into 1/2-inch cubes. Place in bowl and stir in parsley and onions.

: In a bowl, combine bouillon liquid, oil, salt, pepper, sugar, dill weed, mustard and vinegar; stir until well blended. Pour over potato mixture and stir to coat. Cover and let stand at room temperature for 1 hour before serving.

From "Easy Basics for International Cooking" by Sunset Books and Sunset magazine. Reprinted in "The Birmingham Post-Herald" 10/7/92. Typos by Jeff Pruett.

From: Jeff Pruett Date: 28 May 97 National Cooking Echo Ä

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