German-Style Potato Salad

Recipe Ingredients

4 lbs	1816g / 64oz	Red-skinned potatoes
4 cups	948ml	Chicken broth - defatted
1 cup	146g / 5.1oz	Sweet gherkins - chopped
3 tablespoons	45ml	Dijon mustard - (to 4)
3 tablespoons	45ml	Red wine vinegar - (to 4)
1 tablespoon	15ml	Sugar - (to 2)
1 teaspoon	5ml	Celery seed
1/2 cup	118ml	Olive oIl
1 cup	110g / 3.9oz	Finely-diced celery
		= (abt 1 stalk)
1 cup	146g / 5.1oz	Finely-diced red bell pepper
		= (abt 1 medium pepper)
1/2 cup	31g / 1.1oz	Finely-diced red onion
		= (abt 1 small onion)
2		Hard-cooked eggs - (optional), chopped
		Garnish
		Bacon bits - (optional)
		Paprika
		Snipped fresh parsley or dill

Recipe Instructions

Scrub potatoes well, cut into 1-inch chunks. Place in large pot with broth. Add enough water to cover, simmer covered 8 to 10 minutes or until tender. Drain potatoes in colander and reserve broth for other use. Let potatoes cool slightly.

In a large bowl whisk together gherkins, mustard, vinegar, sugar, and celery seed. Slowly add olive oil in a thin stream, whisking until ingredients are well combined a mixture thickens. Add potatoes, celery, pepper, onion, and egg, and toss gently to mix. Garnish as desired and serve at room temperature.

This recipe yields 12 servings.

Source:
Cookbook Digest, May/Jun, 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.