Potato Salad (Erdapfelsalat) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 lbs potatoes (a waxy and small variety is best) | 4 tablespoons oil | 2 tablespoons vinegar |
| salt, pepper, a pinch of sugar | 1 medium sized onion chopped very finely | |
| 1 | The potatoes are cooked in their jackets, and while still slightly warm are sliced into a bowl in which you have already mixed the other ingredients. Leave for an hour after you have mixed carefully. If preferred, the onions can be left out and chopped parsley may be added. |