German Potato Salad Kartoffelsalat
Ingredients
4 medium potatoes
pinch of salt
1 medium onion, finely minced
1 medium dill pickle, chopped
1/2 tsp. capers, rinsed
1/2 C. white chicken stock
1 Tbsp. vegetable oil
2 tsp. spicy mustard
1 Tbsp. vinegar, or lemon juice
freshly ground pepper
Cooking Instructions
Cook potatoes in their jackets in lightly salted water. When potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk remaining ingredients. Taste; adjust seasonings. Pour dressing over potatoes; marinate for 30 minutes before serving the salad. Serve warm or cold.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)