Rose's German Potato Salad
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| serves/makes:6 |
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| 2 lb. | waxy potatoes, boiled in their jackets and cooled |
| 1/2 medium | yellow onion, sliced in fine wedges and separated |
| 2 stalk | of celery with leaves, diced small |
| 3 Tbsp | salad oil |
| 2 Tbsp | apple cider vinegar |
| 1 Tbsp | water |
| | salt and pepper to taste |
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| carefully peel potatoes after they have cooled and slice into 3/16" |
| (3-4 mm) slices. add the oil, onion, celery and water and carefully |
| stir mixture. sprinkle vinegar over salad and add salt and pepper. be |
| somewhat generous with the salt and pepper, carefully mix in and taste |
| for vinegar and seasoning; adjust if necessary. let set for about 1 |
| hour before eating. |
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| http://www.cdkitchen.com/rfr/data/958742495.shtml |
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| submitted by: |
| rec food recipes rumrill, donald m (donald m rumrill at lmco) |
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| (ID: 6881) Mirror: rec.food.recipes: Tue, Jul 20, 2004 |