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The Other Kind of German Potato Salad

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“A few years ago in an on-line fabric swap, one of the gals from Germany shared with me that THIS is the kind of potato salad served in the Bavarian part of Germany today. Quite different from what we Americans call "German" potato salad. As my dad would say: puts hair on your chest!”
READY IN:
2hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in boiling water; slice and keep warm.
  2. While the potatoes are cooking, prepare the marinade: combine vinegar, sugar, salt & pepper to taste, oil, and onion in a small bowl; stir until sugar dissolves (or you give up).
  3. Pour marinade over warm potatoes; stir to mix; allow to "work" for at least several hours (overnight is better) at room temperature.
  4. Just before serving, add mayonnaise, pickles and eggs.
  5. NOTE: My quilting friend pointed out that the pickles and eggs were strictly optional, and even the mayo wasn't "required.".

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