Bavarian Potato Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds tiny new potatoes 4 tablespoons olive oil 4 green onions, finely chopped
1 clove garlic, minced 2 tablespoons chopped fresh dill or 1 tablespoon dried 2 tablespoons wine vinegar
1/2 tsp sugar salt and freshly ground black pepper 2 tablespoons chopped fresh parsley



1 Wash the unpeeled potatoes, put them in a pan, cover with water, and boil until just tender.
2 While the potatoes are cooking, heat the olive oil in a skillet and fry the green onions and garlic for 2 to 3 minutes until they have softened a little. Add the dill and cook gently for another minute.
3 Add the wine vinegar and sugar, and stir until the sugar dissolves. Remove from the heat and add a little salt and pepper.
4 Drain the potatoes and pour the dressing over them while they are still hot. Allow to cool and sprinkle with the chopped parsley before serving.

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