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Dinner Recipes

15th Anniversary Dinner Recipes

Spiced Salmon

Grilled Eggplant Vegetable Sauté with Cumin

Marinated Mushrooms

Butternut Squash Soup

Blueberry Mousse

Crunchy Cole Slaw

German Potato salad
3 lbs. potatoes
2 pickles, finely diced
2 scallions, finely diced
Grated carrot (optional)
½ cup oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon mustard powder (optional)

Place potatoes, unpeeled, in a large pot; add water to cover by ½ an inch. Cover pot, and bring to a boil over a high flame. Lower heat and simmer for forty minutes or until tender. Drain water, rinse potatoes in cold water. While potatoes are still warm, peel and cube. Place cubed potatoes in a large bowl. Add pickles, scallions, and carrots (if desired). Stir gently to combine. Add oil, lemon juice, vinegar, salt, garlic powder, pepper, and mustard powder (if desired). Stir gently to combine.

Serve chilled or at room temperature.