Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

GERMAN DILL POTATO SALAD




Source of Recipe


Chef Tell/Live with Regis and Kelly


Recipe Introduction


This is a variation of Chef Tell's regular potato salad. It goes nice with cold chicken, roast pork, or even just a sandwich. It's also very good with hot or cold grilled salmon. In Europe, especially in Germany, there is no "hot" potato salad. The first time Chef Tell saw hot potato salad was after he came to the US. Most potato salad in Chef Tell's home country is served at room temperature


List of Ingredients




6-8 cooked potatoes, peeled and sliced
1-2 cup chopped onion
1-2 tsp. chopped parsley
1/4 cup red wine vinegar
1-2 cup chopped dill
1/4 cup vegetable oil
Pinch of salt
Pinch of black pepper
1/2 cup warm chicken stock



Recipe



Slice cooked and peeled potatoes (some thin, some thick for nice consistency). Add salt, pepper, onion, parsley, dill, oil, and vinegar to taste. Then add hot chicken stock and combine so it's not too wet or dry. Serve.