1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes. 2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired. 3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature. 4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe). Recipe from William Rice, Chicago Tribune 4/3/94. Posted to MC-Recipe Digest V1 #644 by Nancy Berry
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 114 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 431.1mg||15 %|
|Potassium 796.3mg||21 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 25g|
|Protein 3.8g||5 %|
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Calories per serving: 235
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