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Wednesday, September 23, 2009

German Potato Salad

*this is an Amish recipe from an Amish cookbook; it has become our favourite potato salad, and is most delicious refrigerated and eaten cold - the flavours seem to blend best and it becomes very creamy...mmmm...!*

4 boiled potatoes, cut in chunks
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash of pepper
2 tablespoons vinegar
1 cup sour cream
1/2 cup thinly sliced cucumbers or onions (we prefer onions or alternatively, 1 teaspoon onion powder)
2-3 slices bacon, fried and diced

Combine dressing ingredients and pour over warm potatoes. Toss lightly until coated. Serve warm with a dash of paprika (or alternatively, refrigerate and serve cold!)
-Ruth Martin, PA


Anonymous said...

Made this one today - I used about half the vinegar and mustard and found it to be "vinegary " enough. What sort of vinegar do you use? I also used shallots as i'm not so keen on raw onion.L

Clara Van Nattan said...

I'm glad you commented on the "bite" in this potato salad! I must have been in a hurry or distracted by the kids the day I posted this recipe because I missed the salt in the ingredient list and wrote the salt quantity for the mustard powder. I apologise for that. You might enjoy it more now that the recipe has been corrected!! I use white vinegar, and I often use onion powder as we don't always eat raw onion either. I must try it with shallots - good suggestion!! :)