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Traci's German Summer Potato Salad Recipe

Traci's German Summer Potato Salad Recipe

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Ingredients:

Serving

6 each medium new, red potatoes , about 2 lbs., scrubbed
2 cups finely chopped yellow onions
1 1/3 cups chicken stock, fresh or canned
2/3 cups olive oil
2 tsp. celery seed
2 tbsp. white wine vinegar
4 tsp. prepared dusseldorf-style mustard or other
4 tsp salt
2 tsp freshly ground black pepper
2 tbsp. fresh lemon juice ( may add more to taste)
1 bunch green onions, sliced thin
1 bunch
1-2 hard boiled eggs, sliced (optional for garnish )

Directions:

1. In a heavy 2-3 quart saucepan, combine the chopped onions, stock, oil, vinegar, prepared mustard, celery seeds, salt and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove the pan from the heat and stir in the lemon juice.
2. While the dressing is cooking, drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a small, sharp knife. Be careful not to let them overcook or they will fall apart when sliced.
3. Drain the potatoes in a colander, then cut them into 1/4 inch chunks (medium dice).
4. Layer the potatoes with the sliced green onions and the parsley and ladle the dressing over your layers as you go. Do not overdress the potatoes. You do not want them “swimming” in the dressing. (As the potatoes cool, they will soak up the dressing). Toss gently, so you do not break up the potatoes too much. (You may not use all the dressing - Any leftover dressing may be frozen for future use).
5. Let the potato salad cool to room temperature, then taste for seasoning and serve at room temperature. Try to make this salad on the day that you are serving it and leave it out at room temperature. Once it has been refrigerated, it never tastes the same as when it is freshly made (the olive oil always gets too think once refrigerated).
6. If you wish, top the salad with sliced, hard-boiled eggs to garnish and maybe some of the chopped parsley.
7. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.09 Kcal (1734 kJ)
Calories from fat	272.52 Kcal
		% Daily Value*
Total Fat	30.28g	47%
Cholesterol	48.22mg	16%
Sodium	1714.65mg	71%
Potassium	829.11mg	18%
Total Carbs	30.01g	10%
Sugars	2.97g	12%
Dietary Fiber	3.92g	16%
Protein	6.76g	14%
Vitamin C	16.8mg	28%
Iron	2mg	11%
Calcium	46.8mg	5%

Amount Per 100 g
Calories	141.89 Kcal (594 kJ)
Calories from fat	93.38 Kcal
		% Daily Value*
Total Fat	10.38g	47%
Cholesterol	16.52mg	16%
Sodium	587.53mg	71%
Potassium	284.09mg	18%
Total Carbs	10.28g	10%
Sugars	1.02g	12%
Dietary Fiber	1.34g	16%
Protein	2.31g	14%
Vitamin C	5.8mg	28%
Iron	0.7mg	11%
Calcium	16mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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