| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Salads, Potatoes | 15 | Servings |
INGREDIENTS
| 1/3 | c | Strong chicken stock, hot |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Green onion, minced |
| 2 | ts | Black pepper |
| 2 | ts | Salt |
| 1 | c | Oil |
| 10 | lb | Potatoes, cooked and sliced |
| 1 | c | Fresh parsley, chopped |
INSTRUCTIONS
Toss all ingredients together. Serve at room temperature. Note: the chicken stock can be homemade or canned, but fortified with a Minor's type chicken base or bouillon to give it intense chicken flavor. The more intense, the better the salad. Recipe by: Mr. George Baier Posted to MC-Recipe Digest V1 #642 by Dorothy Tapping <ctapping@USIT.NET> on Jun 11, 1997
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