German potato salad - kartoffelsalat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes |
| 1 | pinch | Salt |
| 1 | medium | Onion, finely minced |
| 1 | medium | 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 to taste | ||
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 minutes before serving the salad. Serve warm or cold.
Serving size: 1 cup
Nutritional info: Calories - 146, Protein = 3 grams, Carbohydtates = 26 grams, Fat = 4 grams, Fiber = 3 grams, Sodium = 298 mgrams, Cholesterol = 0 mgrams.
Exchanges = 1½ starch, ½ vegetable, ½ fat exchanges.
On MON, 3 MAY 93 1611 CST
Submitted By JEFF PRUETT On 08-14-95