German Potato Salad - Kartoffelsalat Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 medium: Potatoes,
1 pinch: Salt,
1 medium: Onion, finely minced
1 medium: 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
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 = 1 1/2 starch, 1/2 vegetable, 1/2 fat exchanges.
On MON, 3 MAY 93 1611 CST
Submitted By JEFF PRUETT On 08-14-95
Source from luhu.jp
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 = 1 1/2 starch, 1/2 vegetable, 1/2 fat exchanges.
On MON, 3 MAY 93 1611 CST
Submitted By JEFF PRUETT On 08-14-95
Source from luhu.jp