GERMAN POTATO SALAD

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German Potato Salad image

This recipe was handed down from my mother and is a nice, zingy type of what can often be a blunt, boring potato salad. Try to use small, similar sized potatoes if possible.

Provided by ESU3587

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs charlotte potatoes (or salad or new potatoes)
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon liquid maggi seasoning sauce (from Supermarkets or delicatessen)
1 small onion, finely chopped
2 sweet gherkins, finely chopped (also add 1 tablespoon liquid from Cucumber Gherkin jar)
1/4 teaspoon sugar
salt and pepper

Steps:

  • Allow 1 hour cooling time at end of recipe!
  • Boil the potatoes in their skins for about 15 minutes, checking to ensure they are just done but not falling apart.
  • Meanwhile make the sauce by adding all the other ingredients together in a big mixing bowl.
  • When you taste the sauce it should be quite vinegary and salty - adjust to achieve this taste by adding more vinegar if too bland or more mayonnaise if too acidic. Remember: The potatoes will soak up most of the liquid, the salt and the vinegar.
  • Drain the potatoes and while still hot (use kitchen gloves) cut into half inch (1.5 cm) slices, peeling potatoes only if you used new potatoes or have a phobia about skins.
  • Add sufficient sauce to achieve a wet look, mix under and leave to cool.
  • Before serving taste again and add more sauce or adjust taste if needed.
  • Serve with Frankfurter Sausages, Beefburgers or serve with Bar-be-ques.

Nutrition Facts : Calories 257.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 1.9, Sodium 197.8, Carbohydrate 47.5, Fiber 5.4, Sugar 5.1, Protein 4.9

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