Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Categories: German Salad Vegetable
Yield: 4 Servings
| 4 | c | Potatoes; * |
| 2 | c | Chicken Broth; ** |
| 1/2 | ts | Salt |
| 1/4 | c | Vegetable Oil |
| 1/3 | c | Onion; Chopped |
| 1/2 | ts | Sugar |
| 2 | tb | Lemon Juice |
| | | Pepper; As Desired |
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
may be either home made or commercial.
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Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.