| 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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