German Potato Salad Kartoffelsalat
Ingredients| 4 med. potatoes 1 pinch of salt 1 med. onion, finely minced 1 med. dill pickle, chopped 1/2 tsp capers, rinsed 1/2 cup white chicken stock 1 tbsp vegetable oil 2 tsp spicy mustard 1 tbsp vinegar, or lemon juice 1 freshly ground pepper |
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Cook the potatoes in their jackets in lightly salted water. When
the potatoes are cooked and cool enough to handle, peel and slice
them, and drop them into a bowl. In a small bowl, whisk the remaining
ingredients. Taste, and adjust seasonings. Pour dressing over the
potatoes, and marinate for 30 min. before serving the salad. Serve
warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2
starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26
grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol =
0 mgrams
Servings:
4
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