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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe came from Germany, where it was passed down through our family. My grandmother made it for me when I was a child...my mother modified it...and I added my own touches. It still has authentic German flavor, and it's in demand for every cookout or potluck we attend! Ingredients:
12 medium red potatoes (about 4 pounds) |
1 medium onion, finely chopped |
3 hard-cooked eggs, chopped |
2 dill pickles, finely chopped |
2 tablespoons snipped fresh parsley |
3/4 cup chicken broth |
3/4 cup mayonnaise |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
2 tomatoes, cubed |
6 bacon strips, cooked and crumbled |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes. Cool completely.
2. Transfer to a large salad bowl. Stir in the onion, eggs, pickles and parsley; set aside.
3. In a small saucepan, heat chicken broth just until warm; remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended.
4. Pour over potato mixture; lightly toss to coat. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Yield: 10-12 servings.
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