Title: Potato Salad, Central European Style
Categories: Salad Ethnic
Yield: 4 Servings

1 1/2	lb	Red potatoes
1 1/2	tb	Dijon-style mustard
1/3	c	Finely chopped onion
1	tb	Lemon juice
2	tb	Diced dill pickle
1/2	tb	Vinegar; sherry
1	ts	Caraway seeds
		Vinegar preferred
1	ts	Paprika; hot hungarian
1/3	c	Vegetable oil; preferred
1 1/2	tb	Spicy brown mustard

1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes.

2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired.

3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature.

4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe).

Recipe from William Rice, Chicago Tribune 4/3/94.

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