German potato salad (kartoffelsalat)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Med. potatoes | |
| Pinch of salt | ||
| 1 | Med. onion, finely minced | |
| 1 | Med. dill pickle, chopped | |
| ½ | teaspoon | Capers, rinsed |
| ½ | cup | White chicken stock |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Spicy mustard |
| 1 | tablespoon | Vinegar, or lemon juice |
| Freshly ground pepper | ||
Directions
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 = 1-½ starch, ½ vegetable, ½ fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams