Kartoffelsalat I

Kartoffelsalat (German Potato Salad)

1/2 cup olive oil 2 t. minced herbs, (tarragon, parsley, sorrel) 1/2 cup beef broth 1 T. wine vinegar 1 T. Dijon mustard 2 t. sugar 3 t. onion, grated 4 large baking potatoes Salt Pepper

In a small bowl, combine oil, herbs, beef broth, vinegar, mustard, sugar and onion. Set aside. Steam potatoes until tender. Peel and slice potatoes into 1/16th inch slices while still warm. Add to oil mixture and mix carefully. Let stand 1 hour or until potatoes have absorbed most of the liquid. Mix again without break potatoes and season to taste with salt and pepper. Refrigerate until ready to use. Makes 3 cups. Source: Biergarten, Germany, Epcot Center

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 * Catsrecipes Y-Group