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Bayrischer Kartoffelsalat:(Serves 4)
A lighter version of German-style potato salad without the bacon. Cooking the potatoes in chicken broth makes them extra tasty.
4 potatoes, peeled and sliced into 1/4-inch rounds 2 cups chicken broth 3/4 teaspoon salt, divided 1/4 cup olive oil 1/3 cup chopped peeled white onion 2 tablespoons lemon juice 1/2 teaspoon sugar
In a large saucepan over medium-high heat, cook potatoes in chicken broth and 1/2 teaspoon of salt for 12 minutes, or until tender; drain. Transfer to a serving bowl while warm and toss onions and oil. In a small bowl or measuring cup, dissolve sugar and remaining 1/4 teaspoon of salt in lemon juice. Pour over potatoes and mix gently. Chill for 1 hour before serving.
|Sheri Ann Richerson|