German potato salad

Recipe origin: United States Great Lakes Region

Ingredients

• 5 medium potatoes
• 1 small onion, finely chopped
• ½ cup cider vinegar
• 2 Tablespoons vegetable oil
• 1 beef bouillon cube dissolved in 1 cup boiling water (you will only use part of this)
• 3 Tablespoons chives, finely chopped
• Salt and pepper, to taste

Procedure

1. Boil potatoes in a large pot, until tender when poked with a fork, about 25 minutes.
2. While potatoes are still warm, peel and slice into ¼-inch slices.
3. Put the sliced potatoes in a large bowl, add chopped onion, cider vinegar, and oil.
4. Stir gently, making sure not to break up the potatoes.
5. Add about ⅓ cup of the dissolved beef bouillon, toss lightly, then add the chives and salt and pepper to taste.
6. Toss lightly to coat potatoes.

Serves 6 to 8.

A bacon-studded potato salad made with a dressing of bacon fat, vinegar, seasonings and sometimes sugar. German potato salad can be served hot, cold or at room temperature. Favorite additions include minced onion, celery and green pepper.