Bayrischer Kartoffelsalat - Barvarian Potato Salad
A lightly seasoned, simple, straightforward Bavarian potato salad sized perfectly for a weeknight side serving 4.
Yield
4 servingsPrep
10 minCook
10 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
potatoes
peeled and sliced 1/4inch thick |
|
| 2 | cups |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| ⅓ | cup |
onions
chopped |
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
potatoes
peeled and sliced 1/4inch thick |
|
| 473 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
onions
chopped |
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Boil potatoes in broth with ¼ teaspoon salt for 5 to 8 minutes, until tender.
Drain.
Toss warm potatoes with vegetable oil and onions.
Dissolve remaining ¼ teaspoon salt and the sugar in lemon juice.
Pour over potatoes.
Marinate salad 1 to 2 hours before serving.
Serve at room temperature.
