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German Potato Salad
Source: Submitted to recipegoldmine by Rich DeGraw
Cook three pounds of potatoes. When cool, peel skin and slice. Pour 1/2 cup hot chicken broth over them. Make a marinade with three to five tablespoons of oil, three tablespoons of vinegar, one small chopped onion, one tablespoon of parsley and salt and pepper to taste. Add marinade to potatoes and broth. Let sit one to two hours in your crockpot before serving.
Serve warm.
German Potato Salad
Boil a moderate amount of new red potatoes, maybe 2 to 3 pounds. Peel the skins while the potatoes are still hot. Chop one small onion very fine and drop on top of potatoes. Pour over a moderate amount of olive oil (about 1/4 cup), and then pour over vinegar (about 1/4 cup), salt and pepper.
