Wednesday, February 13, 2008

German Potato Salad

1 Can condensed chicken broth
½ Cup minced onion
¼ Cup wine vinegar
3 Tablespoon olive oil
1 Tablespoon lemon juice
1 Teaspoon Dijon - mustard
¼ Teaspoon salt
1/8 Teaspoon pepper
5 Cups cubed potatoes
1 Cup dairy sour cream
2 Tablespoons chopped parsley

Combine all ingredients except potatoes, sour cream and parsley in a skillet. Add potatoes, bring to a boil. Reduce heat and simmer 25 minutes, or until done, let stand 30 minutes. Blend sour cream and parsley in a bowl, toss with potatoes mixture.

No comments: