Marinated Potato Salad - Bph
potato, salads
2 1/4 lb thin-skinned potatoes
1/4 cup parsley; finely chopped
1/4 cup green onions, including tops; finely chopped
1 beef bouillon cube dissolved in 1/2; cup boiling water
1/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon dill weed
2 tablespoon german-style mustard
3 tablespoon white wine vinegar
: Steam potatoes over boiling water, covered, until tender when pierced. Cool and peel potatoes. Cut into 1/2-inch cubes. Place in bowl and stir in parsley and onions.
: In a bowl, combine bouillon liquid, oil, salt, pepper, sugar, dill weed, mustard and vinegar; stir until well blended. Pour over potato mixture and stir to coat. Cover and let stand at room temperature for 1 hour before serving.
From "Easy Basics for International Cooking" by Sunset Books and Sunset magazine. Reprinted in "The Birmingham Post-Herald" 10/7/92. Typos by Jeff Pruett.
From: Jeff Pruett Date: 28 May 97 National Cooking Echo Ä
Yield: 4 servings