german potato salad
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| makes: 6 servings |
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| 2 lb. | cooked potatoes |
| 4 slice | minced bacon |
| 1/4 cup | chopped onions |
| 1/4 cup | chopped celery |
| 1/4 cup | basic vegetable stock |
| 1/2 cup | vinegar |
| 1/2 tsp | sugar |
| 1/2 tsp | dill weed |
| 1/2 tsp | salt |
| 1/8 tsp | paprika |
| 1/4 tsp | dry mustard |
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| cook potatoes in their jackets until tender. peel and slice while |
| hot. heat bacon in a skillet;add onion and celery and saute until |
| golden. heat to boiling the stock and remaining ingredients. |
| combine all ingredients in skillet; gently stir with the potatoes. |
| serve at once with parsley. leftovers can be served chilled. |
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| (ID: 78599) Mirror: rec.food.recipes: Sun, Jul 13, 2003 |