German Potato Salad (Kartoffelsalat)

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1/2 ts Capers; rinsed
1 Med. dill pickle; chopped
1 Med. onion; finely minced
1/2 c White chicken stock
Pinch salt
1 tb Vegetable oil
Black Pepper; freshly ground
4 Med. potatoes
1 tb Vinegar; or lemon juice
2 ts Spicy mustard

Original recipe makes 4



Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. Serve warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams

Verified by stevemur
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