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Print this Recipe    German 21

German Potato Salad

2 lbs. waxy potatoes, boiled in their jackets and cooled
1/2 med yellow onion, sliced in fine wedges and separated
2 stalks of celery with leaves, diced small
2-3 Tbsp salad oil
2 Tbsp apple cider vinegar
1 Tbsp water
Salt and Pepper to taste

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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