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Swabian Potato Salad
Yield: 4 Portionen

1 kg potatoes (2 lb)
30 g butter (1 oz)
125 g onions (1/2 lb)
1/8 l strong broth (1/2 cup)
5 tb white wine vinegar
salt
pepper
garlic powder
1 large cucumber
chives

Cook and then peel the potatoes while still hot. Heat butter in
pan and saute the chopped onions, add broth and vinegar; when
boiling, season with salt, pepper and garlic powder. Pour the
contents of the pan into a bowl, slice the still warm potatoes
directly into the broth. Cover and put in refrigerator to cool.
Just before serving peel and thinly slice the cucumber and mix with
the potatoes. Taste and adjust seasoning. Sprinkle with chopped
chives.

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