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Print this Recipe    German 27

German Potato Salad

2 pounds fresh peeled potatoes
pinch salt
pinch white pepper
1-2 chopped onions
1 pint vegetable or chicken broth
1-2 dashes good quality cider vinegar
1-2 tablespoons good salad oil
chopped chives to taste

Slice the potatoes while still hot; stir in onions and pour broth
over potatoes, allowing broth to be absorbed for about 10 minutes
(best in refrigerator); add vinegar and oil, with optional chives
and season to taste.

Notes: Some cooks add thinly sliced cucumber (more refreshing in
the summer), some add tomatoes, chopped tart apple, or chopped
pickle; often some yogurt or creme fraiche is added; less frequently
seen are addition of a hard-boiled, chopped egg, mayonnaise and
diced smoked ham or air-dried beef.

Many people put their personal twist into their potato salad
creations; for instance in the North (of Germany), where sea fish
is plenty, you can find herring or shrimp in the dish as well,
while in other areas the addition of sliced asparagus, bellpepper
or watercress is more popular.

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