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Cooked by: Chef / Ethnicity: German cuisine / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: Potatoes should be peeled and sliced 1/4-inch thick.
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.
Ingredients:
4 Cup(s) Potatoes; *
2 Cup(s) Chicken Broth; **
1/2 Teaspoon(s) Mustard; Dry
1/4 Cup(s) Pepper; As Desired
1/3 Cup(s) Celery; Stalk, Chopped
1/2 Teaspoon(s) Beer; Any Brand |
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