GERMAN POTATO SALAD (KARTOFFELSALAT)

• 4 Med. potatoes
• Pinch of salt
• 1 Med. onion, finely minced
• 1 Med. dill pickle, chopped
• 1 /2 ts Capers, rinsed
• 1 /2 c White chicken stock
• 1 tb Vegetable oil
• 2 ts Spicy mustard
• 1 tb Vinegar, or lemon juice
• Freshly ground pepper

Cook the potatoes in their jackets in lightly salted water. When

the potatoes are cooked and cool enough to handle, peel and slice

them, and drop them into a bowl. In a small bowl, whisk the remaining

ingredients. Taste, and adjust seasonings. Pour dressing over the

potatoes, and marinate for 30 min. before serving the salad. Serve

warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2

starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26

grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol =

0 mgrams