Sunday, July 20, 2008

German-Style Potato Salad

1 quart of potato slices or cubes
About ½ a cup of beef broth
1 teaspoonful of salt
½ a teaspoonful of paprica
8 tablespoonfuls of oil
1 tablespoonful of grated onion
2 hard boiled eggs
4 tablespoonfuls of vinegar
1 teaspoonful of mustard
1 teaspoonful of sugar
Fine chopped parsley
1 cup of mushrooms

Boil the potatoes without paring. German potatoes, which are waxy rather than mealy, may be procured in large cities especially for salads. Peel the potatoes and cut them while hot into[38] slices or cubes; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion; mix lightly and set aside for some hours. Then add the whites of the eggs chopped fine, the yolks passed through a sieve, and mix with the rest of the oil, stirred with the vinegar into the mustard and sugar. After disposing in the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg.

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