German Potato Salad With Sour Cream Recipe

Summary

Servings10Cuisine
CourseMethod
Main Ingredient

Ingredients

 Potatoes6 Medium
 Onion1 , finely chopped
 Chicken stock1 1⁄4 Cup (20 tbs)
 White vinegar4 Tablespoon
 Salad oil5 Tablespoon
 Prepared mustard2 Teaspoon
 White pepper To Taste
 Salt To Taste
 Sour cream1⁄2 Cup (8 tbs)
 Parsley sprigs2

Nutrition Facts

Serving size

Calories 186 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.8 g9%

Trans Fat 0.1 g

Cholesterol 6.9 mg2.3%

Sodium 109.1 mg4.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2.6 g10.3%

Sugars 2.3 g

Protein 3 g6.6%

Vitamin A 1.8% Vitamin C 36.6%

Calcium 3% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

Cook unpeeled potatoes in boiling, salted water. Do not overcook or they will not keep their shape in the salad. Peel the potatoes while still hot and cut into slices. Place in a bowl with the onion. Bring the stock to the boil with the vinegar added, and while boiling pour over potatoes. Marinate until almost all the liquid is absorbed, about 20-30 minutes. Pour off any excess liquid and gently fold in the oil mixed with the mustard. Taste, and season with white pepper and salt if necessary. Lastly, fold in the sour cream. Serve at room temperature, garnished with parsley or other fresh herbs.
The secret of this salad is to marinate the potato slices in boiling stock, then fold in sour cream or mayonnaise before serving.
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